Peppermint Cookie Wands Recipes

PEPPERMINT HOLIDAY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
• Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

PEPPERMINT COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.

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.

PEPPERMINT COOKIE WANDS

Steps:

• Combine flour and salt in small bowl: set aside.
• In separate bowl, beat butter and sugar till fluffy; stir in vanilla.
• Gradually beat in flour mixture.
• Refrigerate dough for 10 minutes.
• Roll dough into 3" wands; arrange on greased baking sheets.
• Bake 350 for 10-12 minutes; cool completely on wire racks.
• Melt chocolate chips and shortening together in small pan.
• Dip one end of each wand into chocolate; place on wax paper-lined sheets.
• Sprinkle dipped ends with crushed candies.
• Refrigerate 20 minutes to set.
• Time indicated does not include chill time.

PEPPERMINT COOKIES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Line two baking trays with parchment paper and grease with cooking spray.
• Sift the flour, salt, and baking powder into a medium bowl. Set aside.
• In a large mixing bowl , cream sugar and butter together until light and fluffy, about 4 minutes if using an electric hand mixer.
• Add eggs, vanilla extract, and peppermint extract to sugar and butter mixture and blend using medium speed. Scrape down the sides of the bowl and mix once more, about 15 seconds.
• Reduce mixer speed to low and gradually add the dry ingredients, scraping the sides of the bowl as needed. Mix until just combined. Be careful not to overmix.
• Fold in the white chocolate chips and the crushed peppermint candies and mix until evenly distributed. Refrigerate dough for 10 minutes.
• Using a medium cookie scoop (1 1/2 to 2 tablespoons), place mounds of cookie dough onto the prepared baking trays, about 2 inches apart. Bake until the edges begin to brown slightly, 10 to 15 minutes.
• Allow the cookies to cool on the baking tray for 5 minutes. Then remove to a cooling rack placed over another baking tray.
• Gather the ingredients.
• Combine the white chocolate chunks and the coconut oil in a medium bowl. Microwave in 30-second intervals, stirring between, until the chocolate is completely melted. Stir once more and set aside.
• Drizzle glaze over cooled cookies with a spoon.