Peppermint Cookies
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
Ingredients
- ½ cup unsalted butter
- ½ cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1½ cups all-purpose flour
- ⅛ teaspoon salt
- 10 starlight peppermint candies, crushed
Cooking Instructions
- In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk, vanilla and peppermint extracts until combined.
- Add flour and salt. Beat until combined, scraping down side of bowl occasionally.
- Roll dough into log 12-inches long. Roll over crushed mints to cover log. Freeze at least 2 hours.
- Heat oven to 350 degrees F. Cover cookie sheets with aluminum foil or release foil. Slice cookies ¼-inch thick. Place on cookie sheets 1½ inches apart. Bake 10-12 minutes, or until edges are light golden in color. Let cool on cookie sheet 5 minutes then remove to cooling rack to cool completely.
Substitution(s)
To make these into a log of sugar cookies, omit the peppermint extract.
Make-Ahead
The cookies can be made through step 3, wrapped well, and either refrigerated for up to a week, or frozen up to 6 months.
Tips & Tricks
If you like your cookies crisper, just slice them thinner and bake them 25 degrees lower for a little less time.
Preparation Time:
Servings:
Chilling Time: 2 hours minimum
Baking Time: 10-12 minutes
30 minutes
Servings:
About 4 dozen cookies
Chilling Time: 2 hours minimum
Baking Time: 10-12 minutes
