PEPPERMINT CRUNCH COOKIES
Provided by Food Network
Yield 36 cookies
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
- In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
- Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.
PEPPERMINT-CANDY SUGAR COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h25m
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, and salt.
- With a mixer on medium speed, beat butter with granulated sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate dough until firm, about 1 hour.
- Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet. Transfer to a shallow bowl and mix with sanding sugar.
- Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones. Roll in crushed-candy mixture to coat. Arrange 2 inches apart on parchment-lined baking sheets.
- Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones. Let cool completely on sheets on wire racks. (Break off any bits of melted candy from edges of cookies, if necessary.) Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.
PEPPERMINT CRUSH COOKIES - SUGAR FREE
I have not tried this recipe. I got this recipe from Obesity Help. The recipe was posted by marylyn. Exchanges: Carbohydrate 1, Fat 1.
Provided by internetnut
Categories Dessert
Time 22m
Yield 5 1/2 dozen, 66 serving(s)
Number Of Ingredients 13
Steps:
- Blend together butter, melted chocolate and SPLENDA® Granular in a medium sized mixing bowl. Blend well. Add egg substitute and mint extract. Mix briefly. Add remaining ingredients. Mix using low speed or by hand until dough is formed. Do not over mix. Remove dough from bowl and divide in half. Chill dough in refrigerator 30 minutes. Preheat oven to 350°F Roll out chilled dough on a floured work surface. Roll dough slightly less than 1/4 inch thick; dough puffs slightly while baking. Cut dough into small one inch circles. Place on lightly oiled cookie sheet. Bake in a preheated 350F oven 7 to 9 minutes.
- Blend filling ingredients together. Set aside. Sandwich the cookies with 3/4 teaspoon filling. Press together lightly. Spread any excess filling from the interior of the cookie around the outside of each cookie. This will help the crushed peppermint candies stick to the outside of the cookies. Roll cookies in crushed peppermint candies, so that the sides of each cookie are completely coated. Chill until ready to serve.
Nutrition Facts : Calories 42.1, Fat 2.5, SaturatedFat 1.5, Cholesterol 4.7, Sodium 56.5, Carbohydrate 3.6, Fiber 0.2, Sugar 0.1, Protein 1.6
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