Peppermintstars Recipes

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PEPPERMINT MELTAWAYS



Peppermint Meltaways image

This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! -Denise Wheeler, Newaygo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 126 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PEPPERMINT STARS



Chocolate Peppermint Stars image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Christmas Eve     Gourmet     Small Plates

Yield Makes about 4 dozen cookies

Number Of Ingredients 6

Buttery Sugar Cookie dough recipe with an addition and adjustments
2/3 cup unsweetened cocoa powder
1 cup coarsely crushed small red and white candy canes (see Cooks' Notes)
4 ounces good bittersweet (60% cacao) chocolate, melted (see Cooks' Notes)
Special Equipment
Wax paper; parchment paper; 2 large baking sheets; 2- to 3-inch star cookie cutters; small offset spatula (optional)

Steps:

  • Make Cookies:
  • Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa. Whisk the flour and cocoa together.
  • Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag. Chill dough until firm, at least 2 hours.
  • Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
  • While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
  • Peel back top sheet of wax paper and cut out as many cookies with cutter as possible. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
  • Gather, reroll, and chill scraps to form more cookies.
  • Freeze or chill cut-out cookies on baking sheet until firm before baking.
  • Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes. For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. (Keep trimmings for snacks.) Transfer cookies with a metal spatula to racks to cool completely. Make more cookies with remaining dough. (Cool baking sheets and use fresh parchment between batches.)
  • Decorate Cookies:
  • Using the offset spatula or a small rubber spatula, spread cooled cookies with a thin layer of melted chocolate, then sprinkle with some crushed candy canes.
  • Let cookies stand at room temperature until the chocolate has set, about 1 hour.

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