Iced Peppermint Melties Recipes

PEPPERMINT MELTAWAYS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

ICED PEPPERMINT MELTIES

Steps:

• Cream together the butter, powdered sugar, and mint extract in a large bowl until light and fluffy using an electric mixer at medium speed.
• Reduce speed to low; blend in the flour and cornstarch until well mixed. Cover; chill until firm (30-60) minutes.
• Heat oven to 350*F. Shape dough into 1" balls; place 2" apart on ungreased cookie sheets.
• Bake 12-15 minytes, or until edges are lightly browned.
• Let stand on sheets 1 minute; transfer cookies to wire racks and cool completely.
• Meanwhile, make the glaze: Combine the powdered sugar, butter, mint extract, and enough milk in a small bowl to achieve desired glazing consistency.
• Stir in the food coloring, if using.
• Drizzle in lines or swirls over the cooled cookies; immediately sprinkle with crushed peppermints.

PEPPERMINT ICE CREAM

Steps:

• In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.