12.07.2018

Christmas recipes!

Thought I'd mix it up and post some Christmas recipes that you might like! And these are minty! All recipes courtesy of Taste of Home!

Peppermint Meltaways

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

Frosting

2 tablespoons butter, softened
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1-1/2 cups confectioners' sugar
1/2 cup crushed peppermint candies

Directions

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.

Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.



Peppermint Candy Sandwich Cookies  

Ingredients

1/4 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups confectioners' sugar
1/2 cup finely crushed peppermint candies
1 package (9 ounces) chocolate wafers

Directions

In a large bowl, beat butter, shortening and extracts until blended. Gradually beat in confectioners' sugar until thick and creamy. Stir in candies.
Spread about 1 tablespoon mixture on bottoms of half of the cookies. Cover with remaining cookies.

 Peppermint Sandwich Cookies

Ingredients

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/4 teaspoon peppermint extract

Directions

Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture.

Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the paper to mold the dough into a smooth roll. Securely wrap waxed paper-covered roll in plastic; refrigerate until firm, about 1 hour.

Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool completely.
In a microwave, melt chocolate chips; stir until smooth. Stir in extract. Spread on the bottoms of half of the cookies; cover with remaining cookies. Let stand until set.



No-Bake Minty Oreo Blossoms         


Ingredients
3 cups Oreo cookie crumbs (about 12 ounces)
6 ounces cream cheese, softened
12 ounces chocolate mint candy coating
4 teaspoons shortening
15 striped peppermint kisses
Red and white nonpareils, optional

Directions

In a large bowl, beat cookie crumbs and cream cheese until blended. Shape dough into 1-1/2-in. balls; place 2 in. apart on a waxed paper-lined baking sheet. Flatten to 1/2-in. thickness with bottom of a glass. Freeze 30 minutes or until firm.

In a microwave, melt candy coating and shortening; stir until smooth. Working with one at a time, dip cookies in chocolate coating mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Immediately press a kiss in center. If desired, immediately sprinkle with nonpareils. Store between layers of waxed paper in an airtight container in the refrigerator.


1 comment:

  1. WOW these all look delicious, thanks for the recipes.
    Hugs
    Linda xxx

    ReplyDelete

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