Peppermint Patty Surprise Chocolate Chunk Cookie Bars

2 sticks unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

3 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

12 ounce bag chocolate chunks

12 ounce bag of York Peppermint Patties 

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with foil that has been generously sprayed with cooking spray. 

2. Place butter and sugars into the bowl of a stand or electric mixer. Beat until creamy and light. Add eggs and vanilla beating until well combined. 

3. Place flour, baking soda and salt into a large bowl, mixing to combine then slowly add to wet ingredients. Add chocolate chunks and mix until just combined. Transfer half of dough into prepared baking pan, pressing evenly. Place unwrapped peppermint patties over first half of cookie dough. Place remaining half of cookie dough over peppermint patties, pressing to flatten dough. Bake for 38-45 minutes or until baked through. Be sure to Let the cookie bars cool completely before cutting into squares. Takes about an hour. Be patient, it is finishing setting up!! 

4. Cut cooled bars into squares and serve.

Makes 12 bars

**Note: If you would like a thinner bar, use the same recipe plus one more bag of Peppermint Patties and arrange in a 9×13 inch baking dish.  Watch baking time after 25-30 minutes in the larger pan.  Enjoy!**

http://picky-palate.com/2011/12/12/peppermint-patty-surprise-chocolate-chunk-cookie-bars/

Candy Cane Biscotti

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup sugar

3 large eggs, at room temperature

2/3 cup crush peppermint candy canes, plus extra for garnish

14 oz white chocolate (use bars, not chips)

Preheat the oven to 350 F. Line a baking sheet with parchment paper. 

Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the dry ingredients and beat just until incorporated. Use a rubber spatula to fold in the candy cane pieces.  

Divide the dough into 4 equal pieces. Shape each into a log that is roughly 9-inches by 1 1/2-inches. Transfer them to the prepared baking sheet, spacing them about 3 inches apart. Bake for 18-20 minutes, or until the logs are light golden brown and cracked and top. Transfer the pan to a wire rack and let the logs cool for 10 minutes on the baking sheet. Reduce the oven to 325 F. 

Working with one log at a time, cut into 1/2-inch slices on the diagonal using a serrated knife. Transfer the biscotti to the baking sheet, cut side down. Bake for 12-15 minutes, or until the biscotti are light golden brown and crisp on both sides. Transfer the pan to a wire rack and cool completely. 

Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir occasionally until melted. Dip half of each biscotti cookie into the melted chocolate, letting the excess drip off before transferring to a sheet of wax paper. Garnish with extra crushed candy canes while the chocolate is wet, if desired. Let the chocolate set then store in an airtight container.

Makes about 3-4 dozen

http://traceysculinaryadventures.blogspot.com/2011/12/candy-cane-biscotti.html

Mint Chocolate Whoopie Pies

Yield: 15 sandwich cookies

Cookie recipe from Joy of Baking

Frosting and Ganache recipe from Jamie Cooks It Up!

Chocolate Cookies:

1 3/4 C flour

3/4 C dark cocoa powder (Hershey's or Gihrardelli are best)

1 t baking powder

1/4 t baking soda

1/4 t salt

3/4 C butter, softened

3/4 C sugar

1 egg, room temperature

1 t vanilla

1/4 C buttermilk

1/2 C lukewarm water

Mint Frosting:

1/2 C butter, softened

1/4 C butter flavored shortening

6 T milk

6 C powdered sugar

1-1/2 t mint or peppermint extract

1 t vanilla

dash salt

green food coloring

Chocolate Ganache Glaze:

1 C semi sweet chocolate chips

3/4 C heavy whipping cream

1/8 t vanilla

dash salt

1. Throw your flour, cocoa powder, baking powder, baking soda and salt into a medium sized mixing bowl.

2. Sift these dry ingredients together and set your bowl aside.  

3. In your stand mixer or with hand held beaters cream together the butter and sugar. You want it to be fluffy and light. 

***TIP: If by some chance you have neglected to take your egg out of the refrigerator so it could come to room temperature

(And who could blame you if that happened?

Seriously!

Life is busy, let's not get in a huff about a cold egg.)

Gently set your egg in a cup and run a bit of warm water (hot water may cause your egg to crack) over your cold egg.

Let it sit in the warm water for about 10 minutes

and you should be good to go.  

Thank you for reading.

END OF TIP***

4. Add your egg and your vanilla to the creamed mixture. Beat for about 1 minute to incorporate.

5. Add the warm water to the buttermilk and stir to combine.

6. Pour a third of the sifted dry ingredients into the creamed mixture and mix on low for about 30 seconds.

7. Pour half of the buttermilk mixture in while the mixer continues to mix. Add another third of the dry ingredients, followed by the rest of the buttermilk and as a grand finale....the final third of the dry ingredients. Beat until combined.

8. Using two spoons (or a small ice cream scoop) drop the batter onto cookie sheets lined with parchment or sprayed with cooking spray.

9. Bake at 375 degrees for 9-10 minutes or until the cookies spring back when lightly pressed. Transfer them to a wire rack to cool when they have finished baking.

10. While your cookies are baking make your Ganache Glaze. (SEE RECIPE AT END OF THIS POST.)

11. Mix all of the frosting ingredients together in your stand mixer or with hand held beaters. If it seems too thick, add a drop or two more milk. If it's too thin add some more powdered sugar.

12. Spoon your frosting into a pastry bag fitted with a 1 M decorating tip and pipe it onto the back side of half your cookies. You can afford a generous amount of frosting here. The recipe makes plenty.

13. Top each frosted cookie with another cookie.

14. Once your Ganache has thickened up a bit spoon about 1 1/2 t onto the top of your cookie sandwich.

15. Spread the Ganache gently to the edges of the cookie top, allowing some of it to drizzle over the sides.

16. Pop them into the fridge to allow the Ganache to set up a bit more. Serve and enjoy! Store leftovers in the fridge. 

Recipe Source: http://jamiecooksitup.blogspot.com/2011/08/mint-chocolate-whoopie-pies.html

 Simple Chocolate Ganache

Time: 10 minutes hands on + 20 minutes to thicken

Yield: About 3 Cups Ganache

12 ounces (2 Cups) semi-sweet chocolate chips

12 ounces (1 1/2 Cups) heavy whipping cream

dash salt

1/4 t vanilla 

Here are the very basic ingredients you will need. Didn't I say it would be simple! Ganache is made from equal parts chocolate and whipping cream. Now beware here..... 

You want to measure your ingredients carefully. 2 Cups of chocolate chips is not equal to 2 Cups of whipping cream. You need the same weight in ounces.

As we see on this glass measuring cup 12 ounces of cream is actually equal to 1 1/2 Cups. If you don't have a kitchen scale to measure your chocolate...read the weight measurement on the package of chocolate chips so you know how much cream to add. Most packages of chocolate chips come in 12 ounces.  

1. Toss your chocolate chips into a microwave safe bowl and pour the whipping cream over the top of them.  

2. Give the mixture a little stir and place your bowl in the microwave and heat it up for 30 seconds.  

3. Stir the mixture together and place it back in the microwave for another 30 seconds.  

4. Stir the ingredients together again. The chocolate should be melting a bit by this point. Don't be alarmed if it looks a little bit creepy and chunky at this point. Smooth chocolate bliss is in your future. 

5. Place the bowl back in the microwave again for 30 seconds then stir. By this point the ingredients should begin to combine nicely and beautifully. Whisk it together until it is nice and smooth.  

6. Toss in a dash of salt a little splash of vanilla and stir to combine.  

7. At this point your Ganache will be very thin. It works well in this form as a dip. Dunk something wonderful in it and you will be a happy soul.  

8. As the Ganache cools it will begin to thicken. If you are planning to use it as a glaze over say something like this you will want to let the Ganache cool so that it resembles the texture of thin pudding. Ganache at this "pudding" like texture is perfect for covering cakes or cheesecakes and letting a portion of the Ganache roll over the side of your dessert. Begin by covering the top of the dessert with a generous helping of Ganache. Then with a spoon, gently push some of the Ganache over the sides of the dessert. It should slowly creep down the sides and most often (if you push it over slowly) it will begin to set up as it drizzles down the sides. This makes for a beautiful presentation.  

9. Leftover Ganache can be stored in the refrigerator. It will set up into a lovely fudge like consistency. (Nothing wrong with that, is there!) To return the Ganache to its glossy glaze texture, just pop it into the microwave for 30 seconds and stir.  

Allow the Ganache to return to its "thin pudding" like texture and you will be ready to use it again as a glaze.

Recipe Source (Chocolate Ganache): http://jamiecooksitup.blogspot.com/2011/08/simple-chocolate-ganache.html

Chocolate Mint Thumbprint Cookies

Ingredients:
1 pkg. Refrigerated Nestle Mini Brownie Bites
1 tub Vanilla Frosting
Peppermint Extract
Green Food Coloring

Directions:

1. Preheat oven to 350 degrees.
2. Separate brownie dough into 20 individual pieces.
3. Roll into balls, place on prepared cookie sheet, and flatten slightly.
4. Bake for 15 minutes.
5. Remove from oven and immediately create small bowls in the middles of the cookies with the back of a teaspoon.
6. Allow cookies to cool.
7. Mix 1 1/4 tsp. peppermint extract into frosting.
8. Slowly mix drops of green food coloring into frosting until you reach the shade of green you desire.
9. Fill the middle of the cookies with mint frosting.

Recipe Source: http://megansmunchies.com/chocolate-mint-thumprint-cookies/

Peppermint Layer Cookies

These funky, old-fashioned treats make excellent food gifts. Because the cookies freeze well, bake an extra batch to enjoy in the New Year!

YIELD: Makes about 70 cookies

Ingredients:
1 cup unsalted butter, at room temperature
1 1/3 cups sugar
3 cups flour, plus more for rolling
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg plus 2 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract, divided
20 to 25 drops red food coloring
15 to 20 drops green food coloring
10 ounce white chocolate, finely chopped
5 ounces peppermint candy canes or peppermint candies, finely crushed

Preparation:

1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy, about 4 minutes. Meanwhile, sift flour, baking powder, and salt into a separate bowl.

2. With mixer running, add egg and yolks one at a time, beating well after each addition. Add vanilla. Slowly add flour mixture and beat on low just until combined.

3. Divide dough into thirds. Shape one third into a disk; set aside. Return another third to mixer, raise speed to medium-low, and add 1/4 tsp. peppermint extract and red food coloring; shape into a disk and set aside. Clean mixing bowl and paddle attachment. Put last third of dough in mixing bowl and beat in remaining 1/4 tsp. peppermint extract and green food coloring; shape into a disk and set aside.

4. Draw a 6- by 8-in. rectangle on a sheet of waxed paper. Turn sheet over and lightly flour it. Working with one disk at a time, put dough in center of rectangle. Using a lightly floured rolling pin, your fingers, and a pastry scraper or a ruler, roll and shape each disk to fit rectangle. Layer each dough rectangle between sheets of waxed paper and chill at least 30 minutes and up to overnight. Let sit at room temperature for 5 minutes before continuing.

5. Peel waxed paper from rectangles and put one sheet on counter; discard the rest. Set green dough on waxed paper. Top with red dough, lining them up as evenly as possible, and gently press down. Top red dough with plain dough. Gently roll dough stack with a rolling pin to seal layers, then trim uneven edges with a very sharp knife.

Note: Store cookies, peppermint ends up, in an airtight container at cool room temperature or in refrigerator for up to 1 week. Freeze cookies for up to 2 months.

6. Cut dough stack lengthwise into three 2-in.-wide columns. Cut each column crosswise into 1/3-in.-thick pieces. Lay pieces 2 in. apart on 3 parchment-lined baking sheets. Freeze 30 to 45 minutes. Meanwhile, preheat oven to 350°.

7. Bake cookies 7 minutes, then switch positions of baking sheets and bake until bottoms are light golden brown, 7 minutes more. (You may need to bake in 2 batches if your oven won't hold 3 baking sheets; keep cookies in freezer until ready to bake.) Cool cookies on wire racks.

8. Put chopped chocolate in a heatproof bowl that will fit over a pot with a few inches of water in it (bottom of bowl should not touch the water); set bowl aside. Bring water to a boil uncovered, turn off heat, and set bowl over water. Stir chocolate until melted and smooth. Dip each cookie about 1/2 in. into chocolate, then dip into or sprinkle with crushed candy. Set on waxed paper to harden (or chill in refrigerator 15 minutes).

Sunset, DECEMBER 2007

Recipe Source: http://www.myrecipes.com/recipe/peppermint-layer-cookies-10000001683582/

Chocolate Dipped Peppermint Meringues

To make superfine sugar, take regular granulated sugar for a spin in a clean coffee grinder or food processor fitted with the steel blade.

When you add the peppermint extract, the minty fragrance and flavor may seem a bit overpowering, but it will be tempered by adding the remaining sugar mixture, and some of its minty power will bake off during the long baking time, too.

Gel food coloring is available at any good baking supply store and many craft stores. It's much thicker and much more intense in color than the liquid food coloring sold in supermarkets. You can forgo the jazzy striping altogether and just beat in a touch of festive food coloring with the extracts if you prefer.

Makes about 4-5 dozen, depending on size

4 large egg whites (about 4 ounces), at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
3/4 cup superfine sugar (see note)
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1 cup confectioners' sugar
1 tablespoon all-purpose flour
Red gel food coloring
8 ounces bittersweet chocolate chips (I like Ghiradelli)

Position the oven rack to the upper and lower thirds of the oven and preheat it to 250 degrees. Line two baking sheets with parchment paper or silicone baking mats.

Sift together 2 tablespoons of the superfine sugar, the confectioners' sugar, and the flour into a medium bowl. Set aside.

In the bowl of an electric mixer fitter with the whip attachment, combine the egg whites, cream of tartar and salt. Whip first on medium speed, gradually increasing the speed to high, until the egg whites reach soft peaks. Gradually rain in the remaining superfine sugar. Continue to whip until the meringue is glossy and holds a very stiff peak. Beat in the vanilla and peppermint extracts.

Remove the bowl from the mixer. With a large spatula, gently and carefully fold in the remaining sugar mixture by hand in three additions, taking care not to deflate the egg whites.

On the inside of a piping bag fitted with a large star tip, use a long, thin paint brush to paint four or five long stripes of food coloring up the sides of the bag. Carefully transfer the meringue to the piping bag, aiming for the center of the bag as much as possible to avoid smudging the stripes. Pipe out the meringue into cookies about 1 1/2 inches in diameter onto the prepared baking sheets.

Place both sheets into the oven at once, and immediately turn the oven temperature down to 200 degrees. Bake until the cookies are completely firm and dry, about 1 hour and 45 minutes. Remove from the oven and allow the cookies to cool completely.

Melt the chocolate chips on a double boiler or in the microwave on high power in 30 second intervals until smooth, stirring after each interval. Dip the bottoms of the cookies in the melted chocolate and place them on parchment-lined baking sheets. when the chocolate has cooled and set (the refrigerator can speed up this process considerably), remove the cookies from the sheets and store in airtight containers at cool room temperature for up to 2 weeks.

Recipe Source: http://pieceofcakeblog.blogspot.com/2010/12/chocolate-dipped-peppermint-meringues.html

Dirty Girl Scout Cookies



 Contributed by Lucy Baker

For most adults, Halloween means two things: candy and liquor. To satisfy both cravings, you could mix up a decadently sweet cocktail or try to come up with a recipe that pairs well with a Butterfinger. But fortunately, there’s another option—spirited baking.

 We turned to Lucy Baker’s handy book The Boozy Baker, which came out this summer and features recipes for 75 cakes, pies, cookies and more that all call for alcohol, plus 25 cocktails to go along with them.

 Desserts that include liquor really aren’t that strange. In fact, there’s a long tradition of combing the two—think bourbon pecan pie and rum-raisin ice cream. (Heck, vanilla extract is basically just a flavored spirit: FDA regulations say it must be 35 percent alcohol at minimum.) And Baker uses everything from gin and to Jägermeister in her delicious creations.

 For Halloween, we figured her Dirty Girl Scout Cookies would be both a treat and a trick. They look like standard-issue bake sale chocolate-coffee cookies, but they’re glazed with a potent mix of Irish cream, coffee liqueur and crème de menthe. And each one is topped with a Junior Mint for good measure. But please only give them to grown-up trick-or-treaters.

 

INGREDIENTS:

 •.5 lb Unsalted butter (2 sticks), softened
 •1 cup Granulated sugar
 •.5 cup packed Light brown sugar
 •2 Eggs
 •.5 tsp Vanilla extract
 •2 tsp Instant espresso powder
 •2 cups All-purpose flour
 •two-thirds cup Unsweetened cocoa powder
 •1 tsp Baking soda
 •1 tsp Salt
 •1.75 cups Powdered sugar
 •2 tbsp Irish cream liqueur
 •1 tbsp Coffee liqueur
 •1 tbsp Crème de menthe
 •Junior Mint candies (one per cookie)
 

PREPARATION:

 Preheat oven to 325°F. Line two baking sheets with parchment paper.

 Cream together the butter, granulated sugar and brown sugar in the bowl of an electric mixer on medium speed until light and fluffy, about three minutes. Scrape down the sides of the bowl, add the egg, vanilla and espresso powder, and beat until combined.

 In a separate bowl, stir together the flour, cocoa powder, baking soda and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture, scraping down the sides of the bowl as necessary and beating until just combined.

 Roll about 3 tablespoons of the dough into a ball and place on a prepared baking sheet. Repeat with the remaining dough, spacing balls about 2 inches apart. Bake until the cookies have flattened and are cooked through, about 15 to 18 minutes. Cool on the baking for 10 minutes, then transfer to a cooling rack to cool completely.

 In a small bowl, whisk together the powdered sugar and the three liqueurs until smooth. Drizzle glaze evenly over the cookies (about 1 teaspoon per cookie), and press a Junior Mint into the center of each.

 Recipe Source: http://www.wirtzbeveragegroup.com/wirtzbeverageillinois/?p=627

Filled Chocolate Spritz Recipe

24 Servings

Ingredients:

3/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1/2 cup packed brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon baking soda

PEPPERMINT FILLING:

1/4 cup butter, softened
3/4 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon peppermint extract
3 to 4 drops green food coloring

GLAZE:

2/3 cup milk chocolate chips
1 teaspoon shortening

Directions:

In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well. Cover and refrigerate for 30 minutes or until easy to handle.

 Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Remove to wire racks to cool.

 In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies.

 In a microwave, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set. Yield: about 2 dozen.

Recipe Source: http://www.tasteofhome.com/recipes/Filled-Chocolate-Spritz

Chocolate Sandwich Cookies with Mint Filling

COOKIES

•4 eggs

•2/3 cup oil

•2 (18.25 ounce, 500 gram) packages Pillsbury chocolate cake mix (parve)

FILLING

•1/2 cup (100 grams) margarine, room temperature

•2 1/2 cups (300 grams) confectioner's sugar

•3 Tablespoons water

•1/2 teaspoon mint extract

Preparation:

1. Preheat oven to 325°F (160°C). Line two cookie sheets with parchment paper.

2. In a mixing bowl, beat eggs. Add oil. Add cake mix. Mix well.

3. With slightly wet or oiled hands, form 2 inch balls from the cookie dough. Place them on the cookie sheets, and flatten slightly with the palm of hand or a spoon. The cookies will spread in the oven, so be sure to leave room between them.

4. Bake the cookies at 325°F (160°C) for 10-12 minutes.

5. When the cookies are ready, remove from the oven but leave them on the cookie sheets for a few minutes before removing them to a wire rack.

6. In a mixing bowl, mix together all filling ingredients. Spread a thin layer of filling in between 2 cookies to form a sandwich cookie.

Yield: 25 cookies

Recipe Source: http://kosherfood.about.com/od/desserts/r/cookies_sandmint.htm

Chocolate Mint Brownie Cookies

You have to try these cookies.  I’m sure there are dozens of recipes out there for them, but I had a mint brownie recently that was similar and I wanted to turn it into a cookie.  And that is just what I did! They are divine in every sense of the word. I devoured many in a very short period of time.  Give them a try if you have any willpower!

Chocolate Mint Brownie Cookies
recipe by Stephanie

For the cookies:

2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract

For the middle layer:
1 cup Guittard green mint chips, melted

For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk

1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.  Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.

Enjoy!

Recipe Source: http://www.stephanieskitchen.com/2009/02/chocolate-mint-brownie-cookies/

Candy Cane Peppermint Cookies

Here is my version of the recipe in all its melty, crunchy, chewy, candy cane minty goodness.  Bet you can't eat just one.

1-1/2 sticks (6 ounces) of unsalted butter, room temperature
I cup powdered sugar (measure, then sift)
1-1/2 teaspoons vanilla
1/4 teaspoon salt
1-1/2 cups of sifted flour (measure, then sift)
1 cup uncooked quick cooking oatmeal
1/2 cup finely crushed peppermint candy canes (crush, then measure)
Extra powdered sugar for rolling dough balls in before baking

Cream the butter.  Add the powdered sugar and cream some more.  Add the vanilla and the salt and cream a little more.  Sift the flour into mixture and mix until flour is all absorbed.  Fold in the quick cooking oats and the crushed candy canes.

 
Form into small balls, about the size of a quarter, roll in the powdered sugar, place on an ungreased baking sheet, and flatten slightly.

Bake at 375 degrees for 14-15 minutes (everyone's oven is different, so keep an eye on them to see the timing for your oven, as they can brown quickly).

Let them cool for a few minutes on the baking sheet and then place them on cooling racks to finish cooling. 

Makes about 4 dozen small cookies.

Recipe Source: http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2010/12/dis-virtual-cookie-exchange-2010-candy-cane-peppermint-cookies.html

 

Chocolate Mint Dreams

Makes approximately 30 dreamy cookies

3/4 c. butter, softened

1/2 cup powdered sugar

2 squares unsweetened chocolate, melted and cooled (can substitute 6 T. cocoa mixed with 2 T. oil)

1/4 tsp. peppermint extract

1 1/2 cups flour

1 cup chocolate chips or mini chocolate chips

Icing

2 T. butter, softened

1 cup powdered sugar

1 T. milk

1/4 tsp. peppermint extract

1 to 2 drops green food coloring

Drizzle

scant 1/2 cup chocolate chips

1/2 tsp. shortening

In a large bowl, cream butter and powdered sugar. Beat in chocolate and mint extract. Gradually add flour. Stir in chocolate chips. (Dough will be soft.) Drop by tablespoonfuls onto ungreased cookie sheets. Flatten with spoon. Bake at 375 for 8-10 minutes, or until firm. Cool for 4 minutes before transferring to wire rack to cool completely. Meanwhile, mix together icing ingredients. Spread over cooled cookies. Let set. In microwave, melt chocolate and shortening; stir until smooth. Drizzle over cookies.

Recipe Source: http://isthiswonderland.blogspot.com/2007/10/chocolate-mint-dreams.html

Homemade Peppermint Oreos

2 boxes Devil's food cake mix

4 eggs

2/3 cup vegetable oil

Frosting:

1 (8ounce) package cream cheese, softened

1/2 cup (1 stick) butter, softened

4 cups powdered sugar

1 teaspoon peppermint extract

sprinkles or crushed candy cane for decorating

green or red food coloring (optional)

Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.

In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth. Color frosting green or red if desired. Spread half of the cookies with icing and top with remaining cookies.

Roll in sprinkles, crushed candy canes, or just leave them plain.

Store in the refrigerator in an airtight container or resealable plastic bags.  Makes 2 dozen cookies.

Recipe Source: http://www.the-girl-who-ate-everything.com/2010/12/bonus-cookie-and-5-rules-to-making-good.html

Chocolate in Chocolate-Peppermint Thumbprints

  

Ingredients

• 2 cup(s) flour
• 1/2 teaspoon(s) salt
• 6 tablespoon(s) (unsweetened) cocoa powder
• 2 tablespoon(s) vegetable oil
• 2 stick(s) (1 cup ) unsalted butter, softened
• 1 cup(s) sugar
• 2 large egg yolks
• 1 1/2 teaspoon(s) vanilla extract
• 1 1/2 cup(s) macadamia nuts, finely chopped
• 8 ounce(s) white chocolate, finely chopped
• 1/2 teaspoon(s) peppermint extract, or to taste
• 1/2 cup(s) (hard) peppermint candies, unwrapped and crushed

---

Directions

1. Preheat oven to 350ºF. Line a large baking sheet with parchment paper or foil. Whisk together flour and salt in medium bowl; set aside.
2. In small bowl, stir together cocoa and oil until blended; set aside. In large bowl with electric mixer at medium speed, beat butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Reduce speed to low and beat in flour mixture until just blended.
3. Roll dough into 1-inch balls; roll each ball in chopped macadamia nuts. Place 11/2 inches apart on prepared baking sheet. Using your thumb, press a deep indentation into the center of each ball. Bake until indentation remains when lightly touched, about 9 to 12 minutes. Remove from oven and cool on baking sheet for 5 minutes. Transfer cookies to a wire rack to cool completely.
4. Meanwhile, melt white chocolate in double boiler or microwave, stirring until smooth. Mix in peppermint extract. Spoon melted chocolate into cookies and sprinkle with crushed candy. Allow chocolate to set before serving, about 30 minutes.

Recipe Source: http://www.delish.com/recipefinder/chocolate-peppermint-thumbprints

Peppermint Pattie Cookies

Ingredients

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 24 to 26 small (1-1/2 inch) YORK Peppermint Patties
• White decorator's sugar

Directions

1. Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft.)
2. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.
3. Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge press star design into surface of each cookie; sprinkle with decorator's sugar.
4. Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.

Recipe Source: http://www.hersheys.com/recipes/recipe-search.aspx?oid=154&qne=0&ffk=0&gi=0&ls=0&be=0&in=0&ad=0&vf=0&ds=gr

Cherry Tassies

Ingredients

•     Nonstick cooking spray
• 1-1/4  cups  butter, softened
• 2-1/4  cups  powdered sugar
• 1  tsp.  baking powder
• 1/2  tsp.  salt
• 1  tsp.  peppermint extract
• 1  tsp.  vanilla extract
• 1    egg
• 2-1/2  cups  all-purpose flour
• 1/2  cup  finely crushed striped round peppermint candies (about 18)
• 48    red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
•     Coarse sugar

Directions

1. Preheat oven to 350 degrees F. Lightly coat 1 3/4-inch muffin cups with nonstick spray; set aside. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1-1/2 cups of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.

2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1-inch balls; roll in powdered sugar. Press each ball into the bottom and sides of prepared muffin cups.

3. Place cherry, stem side up, in each cup (cherry will not fill the cup). Bake about 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 10 minutes in pan. Use a small sharp knife to loosen tassies from cups. Transfer to rack to cool completely.

4. To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving. Makes about 48 tassies.

5. Kitchen tip: Find whiskey-flavored cherries, labeled Tipsy Cherries, in gourmet sections of food stores or online.

Recipe Source: http://www.bhg.com/recipe/cookies/cherry-tassies/

Reviews and Helpful Hints:

stretch282 wrote:

I found that if I did NOT roll them in the powdered sugar before pressing into muffin pan that they did not stick. I sprinkled the powdered sugar into the bottom of each cup before adding the cherry. I also bought the tiny little chocolate chips you use as a cupcake topping and put a pinch in the bottom of each cup for a chocolate cherry and they were wonderful.

hicarolhi wrote:

No need to buy Tipsy Cherries. Just soak your cherries in bourbon or brany overnight, then bake as directed. Yummmy......

dlgant1 wrote:

I've made these 3x this holiday season. I subbed almond extract for peppermint and ground almonds for the candies! Absolutely delicious. Also used stemless cherries. Makes for pop in your mouth goodness. I used the $5, 24 count mini muffin pans from Wal-mart, with or without spray I had NO sticking. Be sure you're cooling in the pan for the 10 min. then remove to cooling racks. At the moment this is my husband's favorite cookie!

kfdals21 wrote:

I was wandering if you could line the pan with the small muffin papers for this. (Yes. That would be great. There are so many pretty decorative cups to choose from.)

Candy Cane Blossoms



 from Hershey’s
Makes about 4 dozen cookies

48 Hershey’s Candy Cane Kisses
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
red & green sprinkles, for rolling the cookies

Heat oven to 350F. Remove wrappers from candies.

Beat butter, sugar, egg, and vanilla in large bowl until well bended. In a separate bowl, stir together flour, baking soda, and salt; add alternately with milk to butter mixture, beating until well blended.

Shape dough into 1-inch balls. Roll in sprinkles. Place on ungreased cookie sheet.

Bake for 8 to 10 minutes or until edges are lightly brownies and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Recipe Source: http://fakeginger.com/?p=1508