Peppermint Stick Butter Cookies
|BASIC COOKIE DOUGH|
|2 3/4 c||all-purpose flour|
|1/4 tsp||baking soda|
|1 c||2 sticks of butter ( no substitutions for butter) softened|
|3/4 c||granulated sugar|
|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,|
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DirectionsPrepare 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.On waxed paper combine flour salt and baking powder.In Large bowl, with mixer on medium,beatsugar and butter 1 minute or till creamy, occasionally scraping sides with rubber spatula.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.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.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.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 minutesLift 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.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; repeatTake 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.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..