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DESSERTS:
COOKIES
Peppermint Sugar Cookies
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Peppermint Sugar Cookies |
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A crispy, flaky
cookie...
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2½
cups |
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unbleached all-purpose flour |
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1
tsp |
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baking powder |
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¼
tsp |
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salt |
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1
cup |
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(2
sticks) unsalted butter, at room
temperature |
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¾
cup |
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powdered sugar |
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1
large |
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egg
yolk |
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2
large |
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egg
whites |
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½
cup |
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finely crushed hard peppermint candies
or candy canes (about 3oz.) |
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additional powdered sugar for rolling |
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1 |
Sift
together dry ingredients- flour, baking powder
and salt; set aside. |
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2 |
In a large
bowl, beat butter and powdered sugar until light
and fluffy. Add egg yolk and beat until blended.
Add egg whites and eat well (mixture will look
grainy). Gradually beat dry ingredients into
butter mixture. Stir in peppermint candies. |
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3 |
Gather dough
into a ball. Wrap dough in plastic and chill for
about an hour. |
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4 |
Preheat oven
to 350°F. Position rack in middle of oven. Line
2 large baking sheets with parchment, or spray
with nonstick spray. |
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5 |
Form dough
into 1-inch balls. Roll in powdered sugar and
place on prepared baking sheets, spacing 2
inches apart. Using tines of a fork, flatten
each cookie, creating crisscross pattern. |
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6 |
Bake until
cookies are golden on bottom, about 20 minutes.
Transfer to racks to cool completely. |
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Yield: About 3
dozen |
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Cooking Tips |
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*These cookies turn
out best if mint is crushed finely, with few "chunks" of
peppermint. |
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Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "This is a nice, crispy cookie. Be
careful not to bake them too long. The cookies that baked up best
were those that didn't have large chunks of peppermint in them.
It's best if you crush the peppermint until almost powdered or very
small pieces. I used the large candy canes and it was a pain to
unwrap them. Next time I'll get the round mints or small candy
canes (easier to unwrap)."
-San Diego, CA
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