Peppermint Stick Butter Cookies

Anita Keane Recipe

By Anita Keane everythingbut

This is a favorite Basic Butter Cookie Recipe I picked up from a Good House Keeping Magazine back 1983. It a favorite for all this time. It has many ways to make different cookies from it.I love this one as a favorite for both Children and Adults for Christmas Holiday time.

As I come to a time to make any of the other cookies I will post pictures of them and the steps for them..Also it offers you to make your own take on being creative...Which to me is one of the things I love about any form of cooking.


Recipe Rating:
 1 Rating
Serves:
3 Dozen
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

BASIC COOKIE DOUGH
2 3/4 c
all-purpose flour
1/4 tsp
baking soda
1/4 tsp
salt
1 c
2 sticks of butter ( no substitutions for butter) softened
3/4 c
granulated sugar
1 large
egg
1 tsp
vanilla extact
PEPPERMINT STICK BUTTER COOKIES
1/4 Tbsp
peppermint extract
4 oz
dark chocolate chips and white chocolate chips
6
pieces of wintergreen star-lite mints crushed
6
pieces of peppermint star-lite mints crushed
green and red food coloring paste,

Directions Step-By-Step

1
Prepare Basic cookie dough. ( Steps 2 through 4 are the basic recipe) Steps 5 through 11 are for peppermint stick COOKIE (The image for this step shows no bake chocolate truffle which is also posted..Enjoy.... SORRY ! if I confused anyone..I have made this so long I do it in my sleep.
2
On waxed paper combine flour salt and baking powder.
3
In Large bowl, with mixer on medium,beatsugar and butter 1 minute or till creamy, occasionally scraping sides with rubber spatula.
4
Add one egg and vanilla; beat until well mixed. Reduce speed to low; gradually add flour mixture just until blended, occasionally scraping sides with rubber spatula.
5
Divide dough in half; transfer half to another bowl; stir peppermint extract into this half of dough; divide this half into 1/4s again; in 1/4 dough mix green coloring paste. Take red coloring paste and mix red in other 1/4 dough.
6
Take plastic wrap and line a 9 by 9 metal baking pan with plastic wrap; with plastic wrap hanging over two sides of metal 9 by 9 pan.
7
Take plain dough and pat in to pan covering bottom of 9 by 9 metal baking pan freeze 10 minutes; after 10 minutes take green colored dough and press and pat onto half of the top of plain dough; repeat with red dough. Freeze again for ten minutes
8
Lift dough out of pan using plastic wrap that is over lapping sides; cut dough in 1/3's ; one 1/3 all green; second 1/3 all red; and middle 1/3 is half green one half red.
9
Cut each third crosswise in 3/8 strips. Twist each strip and place 1 1/2 inches apart on ungreased cookie sheet. Bake in 350 degree oven for 11 to 13 minutes or golden brown on bottom. remove to wire rack for cooling; repeat
10
Take cookies and dip one end tip in either white or dark chocolate that has been melted; then dip into either crushed peppermint or winter-green star-lite mints; refrigerate 15 minutes till set.
11
Store cookies in in tightly sealed container between waxed paper at room temperature up two one week or for three months in freezer.....Enjoy..Seasons Greetings..Merry Christmas..To All..

About this Recipe

Main Ingredient: Flour
Regional Style: American