Ww Peppermint Crisscross Cookies 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

CRISSCROSS PEANUT BUTTER COOKIES



Crisscross Peanut Butter Cookies image

Make and share this Crisscross Peanut Butter Cookies recipe from Food.com.

Provided by LizCl

Categories     Dessert

Time 32m

Yield 24 cookies

Number Of Ingredients 8

1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/2 cup soft butter or 1/2 cup margarine
1/2 cup chunky peanut butter
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla

Steps:

  • Sift dry ingredients.
  • In large bowl, combine butter and peanut butter. Beat for 30 seconds at medium speed.
  • Add sugar and brown sugar; and beat until fluffy.
  • Add egg and vanilla; beat well.
  • Stir in flour mixture and beat until well blended.
  • Refrigerate, covered, at least 1 hour.
  • Form dough into 1 inch balls.
  • Place on lightly greased cookie sheets. Flatten with fork, dipped in flour, making a criss cross pattern.
  • Bake at 375 degrees for 10 to 12 minutes or until lightly browned.
  • Cool 1 minute; remove to rack.

RAISIN CRISSCROSS COOKIES



Raisin Crisscross Cookies image

A potato masher dipped into flour is also a quick way to flatten these cookies. This recipe is from the "Betty Crocker Country Favorites" cookbook.

Provided by senseicheryl

Categories     Drop Cookies

Time 28m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 10

3/4 cup sugar
1/4 cup shortening
1/4 cup butter, softened (or margarine)
1 egg
1/2 teaspoon vanilla extract (or lemon)
1 3/4 cups all-purpose flour
3/4 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins

Steps:

  • Heat oven to 400 degrees.
  • Mix sugar, shortening, butter, egg and extract in large bowl. Stir in remaining ingredients.
  • Shape dough by rounded teaspoonfuls into balls. Place 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour (or use the potato masher!).
  • Bake 8 to 10 minutes or until light brown. Remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 76.5, Fat 2.9, SaturatedFat 1.2, Cholesterol 9.3, Sodium 54, Carbohydrate 12.1, Fiber 0.3, Sugar 6.6, Protein 0.9

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