Peppermint Drops Recipes

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

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.

HOMEMADE PEPPERMINT EXTRACT

Steps:

• Rinse mint leaves and add them to a canning jar. You may need to pack them in with a spoon to get everything to fit.
• Pour vodka over the leaves. Add the lid and ring and tighten to fingertip tight.
• Place 1 cup of water in the Instant Pot and place a wire rack inside. Add the jars.
• Put the lid on the Instant Pot, set the vent to "sealing" and press Manual>high pressure>30 minutes.
• Allow for a natural release. Carefully remove the hot jars from the Instant Pot and place on a towel to fully cool.
• Store in a cool dry place and use in a 1:1 ratio as store-bought extracts.
• Rinse mint leaves and add them to a canning jar. You may need to pack them in with a spoon to get everything to fit.m
• Pour vodka over the leaves. Put a lid on the jar and shake a few times.
• Store in a cool dark place, shaking once a day for the first few weeks. After that, shake it whenever you think of it.
• The mint extract will be ready when the liquid smells strongly of peppermint and not alcohol.

WHITE CHOCOLATE-PEPPERMINT DROPS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour.
• Photograph by Johnny Miller

PEPPERMINT DROPS

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in remaining ingredients except food coloring. if your food coloring comes in a dropper - do 4 drops. Mix just until the dough has red swirls - then STOP.
• Drop by teaspoons onto ungreased cookie sheets. Flatten slightly.
• Bake at 350 degrees for 12-14 minutes or until bottoms start to turn light brown.
• Cool for 2 minutes before removing to wire racks.
• If desired, dip half of each cookie in melted chocolate and place on waxed paper to dry.