PEPPERMINT SANDWICH COOKIES
Crushed peppermint candies and Betty Crocker® Creamy Deluxe® frosting are sandwiched in between cookies for a beautiful Christmas dessert - ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 10
Number Of Ingredients 4
Steps:
- In small bowl, mix frosting, candy and peppermint extract.
- For each sandwich cookie, spread about 1 tablespoon frosting mixture on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg
STRIPED PEPPERMINT COOKIES
These delightful red and white peppermint flavored cookies, made with Gold Medal® flour, are sweet and buttery - they fit right in on the Christmas dessert table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 64
Number Of Ingredients 7
Steps:
- Line 8x4-inch loaf pan with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and peppermint extract. On medium-low speed, beat in flour and salt until blended.
- Divide dough in half. Tint half of dough with red food color, kneading with gloved hands until well blended. Press half of plain dough evenly in bottom of pan. Gently press half of red dough evenly over plain dough. Repeat layers with remaining dough. Cover with the plastic wrap; refrigerate 2 hours or until firm.
- Heat oven to 350°F. Remove dough from loaf pan; unwrap. Cut dough in half lengthwise. Cut each half crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg
GIADA'S PEPPERMINT-CHOCOLATE SANDWICH COOKIES
I found this recipe on foodnetwork.com's 12 Days of Cookies 2008. Giada's Peppermint-Chocolate Sandwich Cookies are built around store bought sugar cookie dough, which makes it a great recipe to whip up with kids. These cookies have a chocolate-peppermint center and then are topped with chocolate and sprinkled with crushed peppermint. Recipe courtesy of Giada De Laurentis. Please note: time does NOT include chill time. Update: I used a 2" round biscuit cutter and was able to get 20 cookies from the batch. I also found it easier to spread the melted chocolate on the top of the cookies with the back of a spoon than to dip the cookies into the chocolate.
Provided by Crafty Lady 13
Categories Dessert
Time 30m
Yield 12 sandwich cookies
Number Of Ingredients 7
Steps:
- Position oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to a 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scrapes of dough and roll out again. Continue to cut out pastry circles until there re 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
- Combine 1 cup of chocolate chips and the cream in a small saucepan. Place the small saucepan over a medium pan of simmering water until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
- Combine the remaining chocolate chips and the vegetable oil in a small saucepan. Once again, place the small saucepan over a medium pan of simmering water until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or crushed peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.
- If you prefer, you can use white, red an green sprinkles or red and green decorating sugar in place of the crushed peppermint candies.
PEPPERMINT PATTY SANDWICH COOKIES
At my annual holiday party, these cookies are a big hit with kids and adults, especially when I mix festive food coloring or crushed candy canes into the filling. -Amy Martin, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mixes, eggs and oil; beat until well blended. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with bottom of a glass dipped in granulated sugar., Bake 7-9 minutes or until tops are cracked. Cool 2 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and extract until blended. Gradually beat in confectioners' sugar until smooth., Spread filling on bottoms of half of the cookies; cover with remaining cookies. Refrigerate leftovers in an airtight container.
Nutrition Facts : Calories 231 calories, Fat 10g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 245mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
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- Let cookie dough stand at room temperature 10 minutes. In large bowl, break up 1 roll cookie dough. Add 1/4 cup of the flour. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Beat with electric mixer on medium speed until well combined. Remove from bowl, and place in second bowl.
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