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December 17, 2016

Peppermint Candy Cookies

This is a cookie recipe from Martha Stewart Living magazine. I tested it in a cooking class and it was great. I thought it would be neat to make candy cane shaped cookies, so I did and they turned out really good. The secret to getting the peppermint to stay on the cookie and not melt out into the pan is to roll only the top of the cookie in the crushed peppermint. Be careful to use a light coating of candy for just the right flavors.

Makes about 30

1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon coarse salt
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces flat round peppermint candies, crushed

Preheat oven to 325 degrees F.

In a medium bowl, whisk together flour, baking powder and salt

Beat butter with sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until well combined. Refrigerate dough until firm, about 1 hour.

Use about 1 rounded tablespoons of cookie dough and form into a ball. Roll in crushed candy to coat. Arrange 2 inches apart on parchment lined baking sheets.

Bake rotating sheets once until edges are starting to brown, about 14 minutes. Let cool completely 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.

Posted by terri at December 17, 2016 04:48 AM