Hot Peppermint Puff Recipes

PEPPERMINT PUFFS

Peppermint Puffs image

Grab some smashed candy canes and make these cuties for your holiday cookie platters!

Provided by RecipeGirl.com

Categories Dessert

Time 1h50m

Number Of Ingredients 9

Ingredients

2 cups all purpose flour
¼ teaspoon salt
½ cup (1 stick) unsalted butter, (at room temperature)
1 cup powdered sugar
1 large egg
½ teaspoon peppermint extract
½ teaspoon vanilla extract
8 ounces white chocolate, (melted with 1 teaspoon shortening)
½ cup finely chopped candy canes

Steps:

In a medium bowl, whisk together the flour and salt.
In a large bowl, use an electric mixer to beat the butter and sugar until smooth and creamy. Beat in the egg. Beat in the peppermint and vanilla extracts. On low speed, beat in the flour mixture. Shape the dough into a ball; wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375°F. Coat baking sheets with nonstick cooking spray (or parchment paper).
Shape the dough into 1 inch balls (roll with your hands) for a total of 36 cookies; place on prepared baking sheets.
Bake 10 to 12 minutes or until the bottoms are lightly browned. Transfer the cookies to wire racks to cool completely.
When cool, drizzle with melted white chocolate; dip in chopped candy canes. Let cool completely to harden.

Nutrition Facts : ServingSize 1 cookie, Calories 108 kcal, Carbohydrate 15 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 24 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g

HOT PEPPERMINT PUFF

Hot Peppermint Puff image

This is a great after dinner drink or night cap, so simple but really yummy. Found in an old English Hot Beverage Book.

Provided by Mandy

Categories Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

2 peppermint candies, creams (or a few drops peppermint essence)
2 marshmallows
300 ml milk

Steps:

Heat milk but do not boil.
Dissolve peppermints & marshmallows in milk.
Whisk until fully blended & frothy.

Nutrition Facts : Calories 231.9, Fat 10.7, SaturatedFat 6.7, Cholesterol 41, Sodium 154.7, Carbohydrate 25, Sugar 8.1, Protein 9.9

PEPPERMINT PUFF PASTRY STICKS

Peppermint Puff Pastry Sticks image

I wanted to impress my husband's family with something you'd expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 3

Ingredients

1 sheet frozen puff pastry, thawed
1-1/2 cups crushed peppermint candies
10 ounces milk chocolate candy coating, coarsely chopped

Steps:

Preheat oven to 400°. Unfold pastry sheet. Cut in half to form 2 rectangles. Cut each rectangle crosswise into 18 strips, about 1/2 in. wide. Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely., Place crushed candies in a shallow bowl. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway in coating; allow excess to drip off. Sprinkle with peppermint candies. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

PEPPERMINT PUFFS

Peppermint Puffs image

Make and share this Peppermint Puffs recipe from Food.com.

Provided by Cheri Lee

Categories Dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
8 ounces white chocolate, melted with
1 teaspoon shortening
1/2 cup finely chopped candy cane

Steps:

Stir together flour and salt in medium bowl.
Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts. On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.
Heta oven to 375. Coat baking sheet with non-stick cooking spray.
Shape dough into 1 inch balls for a total of 36 cookies; place on prepared baking sheets.
Bake at 375 for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on wax paper.

Nutrition Facts : Calories 98.2, Fat 4.9, SaturatedFat 2.9, Cholesterol 13.5, Sodium 24.3, Carbohydrate 12.4, Fiber 0.2, Sugar 7, Protein 1.3

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