Peppermint Swirled Cookies & Vanilla Dipped Peppermint Sticks
As fast as I am baking all these goodies I am having to hide them out in my deep freeze. If I don’t hide them they will be eaten as fast as I can bake them up.
With all of our teacher gifts out of the way now I can concentrate on baking up some goodies for the family.
The other day I baked up some yummy Peppermint Cookies and I have to say they turned out better than I expected. I used crushed soft peppermint sticks instead of regular candy canes.
I had a few peppermint sticks left over so I dipped one end in melted vanilla bark and then rolled them in the remaining crushed peppermint.
I hate to waste anything so I thought that would be a great idea and a nice touch to our festive christmas goodies bags.
Peppermint cookies was not what I had planned on making. I wanted to make some yummy little Candy Cane Cookies that I found on my Gooseberry Patch Calender. They looked so easy to make but I had two problems.
I thought I had almond extract and red food coloring, but I was out of both. I was half way through the recipe so I had to improvise. I did have peppermint extract, rose colored icing paste and peppermint sticks. So I decided on peppermint cookies instead.
I used my mini chopper to chop up the peppermint sticks. Then I prepared the cookie dough and tinted half pink. I rolled each of the dough halves into a rectangle and then stacked the dough on top of each other. Roll up like you would for cinnamon rolls and then cut into 1/4 inch circles using string or dental floss to make a clean cut.
Roll the sides of each cookie into the crushed peppermint sticks and placed them on a ungreased baking sheet. You can sprinkle more peppermint on top if you want. Bake at 350 degree for 8-10 minutes. Let the cookies sit on the baking sheet 5 minutes before removing to a wire rack to cool completely.
1 – cup sugar
2/3 -cup margarine, softened
2 – eggs, beaten
2 – teaspoons vanilla extract
1 – teaspoon peppermint extract
3 – cups all purpose flour
1 – teaspoon baking powder
1/2 – teaspoon pink or rose icing paste
1 /2 – 3/4 cup crushed soft peppermint sticks
Preheat you oven to 350 degrees. Beat together sugar and margarine with an electric mixer on medium speed until creamy.
Beat in eggs and extracts; set aside. Mix flour and baking powder together. Stir into margarine mixture.
Divide dough in halves; tint one half with red food coloring. Wrap separately and refrigerate 1-2 hours.
Using waxed paper roll each dough half into a rectangle about 1/4 inch thick. Place the red dough on top of the plain cookie dough and roll up like you would for cinnamon rolls.
Using string or dental floss cut into 1/4 inch thick circles. Roll the side of each cookie into the crushed peppermint sticks and place on a un greased baking sheet.
Sprinkle more crushed peppermint on top if you like. Bake in a 350 degree oven for 8-10 minutes.
Let the cookies sit on the baking sheet 5 minutes before removing to a wire rack to cool completely.
Store cookies in a air tight container.
Recipe adapted from: Gooseberry Patch