RECIPES WITH PEPPERMINT RECIPES

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
• In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
• Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

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.