Peppermintcookiewands Recipes

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PEPPERMINT HOLIDAY COOKIES



Peppermint Holiday Cookies image

A nice candy cane cookie treat.

Provided by pchanner

Categories     Desserts     Cookies

Time 25m

Yield 36

Number Of Ingredients 9

1 cup butter, softened
¾ cup white sugar
1 egg, beaten
3 cups all-purpose flour
¼ teaspoon salt
½ cup crushed peppermint candy canes
¾ cup confectioners' sugar
5 teaspoons warm water
2 tablespoons crushed peppermint candy canes, or to taste

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.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g

PEPPERMINT COOKIE WANDS



Peppermint Cookie Wands image

Perfect for that cookie swap you may want to join, or just a delightful addition to your holiday platter if goodies.

Provided by Shirl J 831

Categories     Dessert

Time 20m

Yield 4-5 dozen

Number Of Ingredients 8

2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 cup butter
1 cup powdered sugar
2 teaspoons vanilla
12 ounces semi-sweet chocolate chips
1 tablespoon shortening
1/2 cup peppermint candy, crushed

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.

Nutrition Facts : Calories 1278.1, Fat 75.6, SaturatedFat 45.2, Cholesterol 122, Sodium 483.8, Carbohydrate 149.4, Fiber 7.3, Sugar 76.3, Protein 12.9

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