Post by Loupy on Dec 1, 2013 15:23:03 GMT -7
Peppermint Sugar Cookies
From: www.midwestliving.com/
Peppermint extract infuses these crisp, buttery cookies with holiday flavor. Choose between slice-and-bake swirls or candy-cane shape cookies.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons butter, softened
1 cup sugar
1 egg
1 egg yolk
3/4 teaspoon peppermint extract
Red gel paste food coloring
Red decorating sugar (optional)
Directions
In a medium mixing bowl, stir together flour, baking powder and salt; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
Add sugar; beat for 2 minutes on medium speed or until mixture is light and fluffy, scraping sides of bowl occasionally.
Add egg and egg yolk; beat for 2 minutes on medium speed.
Beat in peppermint extract.
Gradually add flour mixture beating on low speed just until combined.
Divide dough in half. Knead about 1/2 teaspoon gel paste food coloring into one of the dough portions (add more, if desired, for a deeper red color).
Leave the remaining dough portion plain.
If necessary, wrap and chill dough for at least 1 hour or until easy to handle.
Form dough into desired shape.
For peppermint swirl cookies:
Divide each red and plain dough portion in half for a total of four dough portions.
Roll a red dough portion into an 8x6-inch rectangle on waxed paper.
Pat or roll a plain dough portion into an 8x6-inch rectangle on waxed paper.
Use the waxed paper and your hand to carefully invert the red dough rectangle on top of the plain dough rectangle; remove top layer of waxed paper.
Starting from a long side, roll up dough using bottom layer of waxed paper to help lift and guide the roll.
Pinch dough edges to seal; wrap in plastic wrap. Repeat with remaining red and plain doughs.
Chill dough rolls for 1 to 2 hours or until dough is firm enough to slice. Unwrap dough rolls; reshape, if necessary.
If desired, roll each of the dough rolls in red edible glitter or red coarse decorating sugar.
Using a sharp, thin-bladed knife, slice rolls crosswise into 1/4-inch-thick rounds.
Rotate roll while cutting to prevent flattening.
For candy cane cookies: For each cookie, on a lightly floured surface, shape a 1/2-inch ball of plain cookie dough into a 5-inch rope. Repeat with a 1/2-inch ball (1 measuring teaspoon) of red cookie dough. Place the ropes side by side and twist together.
Form into a cane shape.
Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a 350 degrees F oven until edges are set (9 to 10 minutes for swirl cookies; 6 to 8 minutes for candy cane cookies).
Cool on cookie sheets on wire rack for 1 minute.
Transfer cookies to wire racks; cool.
© Copyright 2013, Meredith Corporation. All Rights Reserved
From: www.midwestliving.com/
Peppermint extract infuses these crisp, buttery cookies with holiday flavor. Choose between slice-and-bake swirls or candy-cane shape cookies.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons butter, softened
1 cup sugar
1 egg
1 egg yolk
3/4 teaspoon peppermint extract
Red gel paste food coloring
Red decorating sugar (optional)
Directions
In a medium mixing bowl, stir together flour, baking powder and salt; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
Add sugar; beat for 2 minutes on medium speed or until mixture is light and fluffy, scraping sides of bowl occasionally.
Add egg and egg yolk; beat for 2 minutes on medium speed.
Beat in peppermint extract.
Gradually add flour mixture beating on low speed just until combined.
Divide dough in half. Knead about 1/2 teaspoon gel paste food coloring into one of the dough portions (add more, if desired, for a deeper red color).
Leave the remaining dough portion plain.
If necessary, wrap and chill dough for at least 1 hour or until easy to handle.
Form dough into desired shape.
For peppermint swirl cookies:
Divide each red and plain dough portion in half for a total of four dough portions.
Roll a red dough portion into an 8x6-inch rectangle on waxed paper.
Pat or roll a plain dough portion into an 8x6-inch rectangle on waxed paper.
Use the waxed paper and your hand to carefully invert the red dough rectangle on top of the plain dough rectangle; remove top layer of waxed paper.
Starting from a long side, roll up dough using bottom layer of waxed paper to help lift and guide the roll.
Pinch dough edges to seal; wrap in plastic wrap. Repeat with remaining red and plain doughs.
Chill dough rolls for 1 to 2 hours or until dough is firm enough to slice. Unwrap dough rolls; reshape, if necessary.
If desired, roll each of the dough rolls in red edible glitter or red coarse decorating sugar.
Using a sharp, thin-bladed knife, slice rolls crosswise into 1/4-inch-thick rounds.
Rotate roll while cutting to prevent flattening.
For candy cane cookies: For each cookie, on a lightly floured surface, shape a 1/2-inch ball of plain cookie dough into a 5-inch rope. Repeat with a 1/2-inch ball (1 measuring teaspoon) of red cookie dough. Place the ropes side by side and twist together.
Form into a cane shape.
Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a 350 degrees F oven until edges are set (9 to 10 minutes for swirl cookies; 6 to 8 minutes for candy cane cookies).
Cool on cookie sheets on wire rack for 1 minute.
Transfer cookies to wire racks; cool.
© Copyright 2013, Meredith Corporation. All Rights Reserved