I came acorss this recipe a month or so ago.... As soon as I saw the word Melt-Away, I knew I'd be making these for a Christmas season treat. This cokie is light & airy yet has a creamy nouth-feel. The hint of peppermint wafts over your tongue just to tickle your senses. They are a new favorite and a definite keeper.
These delicate little balls are a cinch to make. I double the recipe...something told me it'd be worth it (turns out I was right....I am like, super smart). I made the cookies one day and frosted them the next.
The frosting itself is also, likght, creamy and hints of peppermint. And most noticeabl;e to me...the frosting is snow white - perfect for a Christmas cookie! For garnish, crush up about 5 small candy canes - there are about 8 or so in that bowl....had lots left over....
Because I thought some poeple might be turned of by the crushed candy canes on top (hard on their teeth or what-have-you), I left some cookies just plain fosted. They were so cute, small adn snowy!
I topped about 2/3 of the cookies with the candy cane - I liked those best. Plus, they just look more Chirstmassy....no mistake that these are peppermint cookies~
I served the cooies on a frosty-looking silver charger. Come and get'em!Trust me when I say these are a mouth-watering, sincerely melt-in-your-mouth, pastry-like cookie. You will fly to heaven with the first bite.
Peppermint Meltaway Cookies
Ingredients:
1 cup butter, softened
1/2 cup confectioners' sugar
scant 1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners' sugar
scant 1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
Frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
1/4 cup crushed peppermint candies
Directions:
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1-in. balls - I repeatedly dusted my hands with cornstarch as the dough was a bit sticky. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are just beinging to brown (to me, the prettiest cookies had no ring of golden brown). Remove to wire racks to cool completely.
Frosting - In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container
Shape into 1-in. balls - I repeatedly dusted my hands with cornstarch as the dough was a bit sticky. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are just beinging to brown (to me, the prettiest cookies had no ring of golden brown). Remove to wire racks to cool completely.
Frosting - In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container
2 comments:
These look amazing! I have never heard of such a thing!
I hadn't either - but was so glad I tried them! They are heaven!
Post a Comment