SPARKLING PEPPERMINT COOKIES RECIPE - LAND O'LAKES
Steps:
- Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
- Combine 3/4 cup sugar, butter, egg, vanilla and peppermint extract in bowl; beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar, baking soda and salt; beat at low speed until well mixed. Stir 1/4 cup crushed candy into dough.
- Stir remaining 1/4 cup crushed candy into 1/4 cup sugar.
- Shape dough into 3/4-inch balls; roll in sugar mixture. Place, 2 inches apart, onto prepared cookie sheets.
- Bake 8-10 minutes or until edges are lightly browned. Do not overbake. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Nutrition Facts : Calories 60 calories, FatContent 2 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 55 milligrams, CarbohydrateContent 9 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
BEST EVER PEPPERMINT BUTTER COOKIES RECIPE | LAND O’LAKES
Buttery, tender cut-out cookies with crushed peppermints marbled into the dough. Tint the glaze with red and white food color to complement the peppermint candy in the cookie.
Provided by Land O'Lakes
Categories Cut Out Sugar Butter Butter Peppermint Mint Dairy Cookie Dessert Cookie Dessert Cookie Dessert
Total Time 1 hours 1 minutes
Prep Time 1 hours 0 minutes
Yield 36 cookies
Number Of Ingredients 18
Steps:
- Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk, 1 1/2 teaspoons vanilla and peppermint extract. Continue beating, scraping bowl often, until well mixed. Add flour, baking powder and peppermint candies; beat at low speed, scraping bowl often, until well mixed.
- Divide dough into thirds. Shape each third into a ball; flatten to 1/2 inch. Wrap each in plastic food wrap. Refrigerate 2-3 hours or until firm.
- Heat oven to 400°F.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
- Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
- Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until hardened.
Nutrition Facts : Calories 160 calories, FatContent 7 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 60 milligrams, CarbohydrateContent 24 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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