Let the holiday baking begin! I love this time of year and all the delicious holiday treats that come with it! It snowed a lot here just yesterday so my kids and I built a snowman, drank hot cocoa by the Christmas tree, and made these purely irresistable Peppermint Meltaway Cookies. I can’t think of a better way to welcome in the Christmas season. Peppermint is one of the ultimate Christmas flavors and the options of what you can make with it are endless. Have you tried my Peppermint Chocolate Cake, Peppermint Bark Cheesecake, Peppermint Sugar Cookies (soft Lofthouse style kind), White Chocolate Dipped Peppermint Sugar Cookies (chewy kind), No Bake Peppermint White Chocolate Cheesecakes, Peppermint Bark Popcorn, or these Peppermint Oreo Truffles? You had better add a few of those to your holiday baking list this year, as well as these heavenly Peppermint Meltaway Cookies!
INGREDIENTS
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
2 tablespoons butter, softened
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1-1/2 cups confectioners' sugar
1/2 cup crushed peppermint candies
DIRECTIONS
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. Yield: about 2-1/2 dozen.
Source:https://www.tasteofhome.com/recipes/peppermint-meltaways
INGREDIENTS
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
2 tablespoons butter, softened
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1-1/2 cups confectioners' sugar
1/2 cup crushed peppermint candies
DIRECTIONS
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. Yield: about 2-1/2 dozen.
Source:https://www.tasteofhome.com/recipes/peppermint-meltaways
0 Response to "Peppermint Meltaway Cookies"
Posting Komentar