![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I've been taken to task for not posting these recipes instead of emailing them, so, here, for ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
shrewreader, are a bunch of mint cookie recipes I found using Google. :-)
HOLIDAY PEPPERMINT COOKIES
1 c. butter, softened
3/4 c. sugar
1 egg
3 c. all purpose flour
1/4 tsp. salt
1/2 c. crushed candy canes or peppermint candies
5 tsp. warm water
3/4 c. confectioners sugar
Heat oven to 350 degrees. In medium bowl, beat butter and sugar until light and creamy. Add egg and beat until blended. Stir in flour and salt, then the crushed candy. Add red food coloring to dough if desired. Roll 1 tablespoon of dough into ball. Place on ungreased cookie sheet. Bake cookies 8 to 10 minutes until firm. Cool on sheet for 1 minute. Transfer to wire rack to finish cooling. Mix water and confectioner's sugar together to form icing. Dip top of each cooled cookie in icing (sprinkle with additional crushed candy, if desired) and allow to dry. Yields approximately 48 cookies.
----------------------------------
MINT MELT - AWAY COOKIES
1 c. sugar
1 c. vegetable oil
1/2 c. confectioners' sugar
3/4 c. butter or margarine, softened
1 c. crushed candy canes
2 eggs, beaten
2 tsp. vanilla extract
4 c. flour
1/2 tsp. salt
1 tsp. soda
1 c. crushed pecans
Preheat oven to 375 degrees. Cream sugar, oil, confectioners' sugar and butter in a large bowl. Stir in crushed candy canes. Add eggs and vanilla; mix well. Stir flour, salt and soda into creamed mixture. Fold in pecans. Drop mixture by teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes. Cool on rack, paper towels, or brown paper bag. Yields 36 cookies.
----------------------------------
CANDY CANE COOKIES
1 c. sugar
1 c. butter, softened
1/2 c. milk
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
3 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. red food coloring
TOPPING:
2 tbsp. crushed peppermint candy
2 tbsp. sugar
Mix sugar, butter, milk, egg, vanilla and peppermint extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1 half with food color. Cover and refrigerate at least 4 hours.
Preheat oven to 375 degrees. Take 1 teaspoon dough from each half and shape each into 4 inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet, curving down top of cookie to form handle of cane. Bake for 9 minutes and immediately sprinkle with topping mixture.
---------------
Candy Cane Crisps
1 cup butter or margarine -- softened
1 1/4 cups powdered sugar (approximate measure)
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup candy canes -- coarsely crushed
In large bowl of an electric mixer, beat butter and 1 cup of the sugar until cream; beat in vanilla. In another bowl, stir together flour, oats, and salt; gradually add to the butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy canes and mix until well combined.
Roll dough into 3/4-inch balls, then roll in remaining sugar (about 1/4 cup) to coat. Place balls about 2 inches apart on greased and floured baking sheets. Flatten cookies with a fork, making a crisscross pattern with fork tines. Sprinkle each with about 1/2 teaspoon crushed candy canes.
Bake in a 325-deg. F. oven for about 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely. Store airtight. Makes about 4 dozen.
- - - - - - - - - - - - - - - - - -
Peppermint Candy Cookies - filled cookie
1 cup butter
1/2 cup confectioner's sugar
2 1/2 cups flour
1/2 cup nuts -- chopped
1 teaspoon vanilla
FILLING:
1/2 cup peppermint candy -- crushed
1/2 cup confectioner's sugar
2 Tablespoons cream cheese
1 teaspoon milk
Cream butter with sugar. Add flour, nuts and vanilla gradually. Mix well and chill about 1 hour. Remove dough from refrigerator and shape into balls the size of walnuts. Make a deep hole with thumb in center of each ball and fill with about 1/4 teaspoon of the filling. Seal and place on ungreased cookie sheet. Bake at 350-deg. f. for 12-15 minutes, or until set but not brown. Makes 3 dozen.
Filling: Combine candy and sugar. Blend cream cheese and milk and add to candy mixture.
- - - - - - - - - - - - - - - - - -
Peppermint Crunch Cookies
1/2 cup unsalted butter -- softened
1/3 cup dark brown sugar -- firmly packed
1/3 cup sugar
1 large egg
1/2 teaspoon peppermint extract
1 cup + 2 Tbl. sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts -- coarsely chopped
1 1/2 cups peppermint candy canes -- coarsely crushed
Preheat the oven to 375-deg. F. Lightly grease two large baking sheets with butter or vegetable shortening.
In a large mixing bowl, creamtogether the butter and sugars. Beat in the egg and peppermint extract. Sift together the flour, baking soda, and salt. Gradually add the flour mixture to the batter. Stir in the chopped walnuts and candy canes.
Drop rounded teaspoonfuls of batter onto the baking sheets, about 2 inches apart. Bake for 10 to 12 minutes, or until the cookies are brown. Remove from the oven. After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.
---------------------------------------
ANDES CANDIES COOKIES
3/4 c. butter
1 1/2 c. packed brown sugar
2 c. semi-sweet chocolate chips
2 eggs
2 tbsp. water
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 pkg. Andes candies mint candy
In large pan, cook over low heat, butter, sugar, and water until melted, then add chocolate chips. Stir until almost all melted. Remove from heat and continue stirring until all melted. Pour into large mixing bowl and let stand 10 minutes. With mixer at high speed, beat in eggs, one at a time. On lowest speed, add dry ingredients. Chill 1 hour in refrigerator. Line cookie sheet with foil. Roll dough into balls and place on cookie sheet 2 inches apart. Bake at 350 degrees, less than 12 to 13 minutes (slightly underbake). While still warm, put candy on top. Wait a minute, then swirl with a knife. (May put cookies back in the oven a few seconds to melt candy). May also put sprinkles on top.
-------------------
OFFICIAL ANDES CREAM DE MENTHE COOKIES
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour
Preheat oven to 350̊ F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator. Measure out approximately 1 oz. of dough. Form a ball and slightly flatten. Raise oven rack one level above the middle and bake on non-stick baking pans. Bake at 350̊ F for approximately 8 - 10 minutes. Cool on pans for two minutes before removing.
CHOCOLATE ANDES MINT COOKIES
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate
chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
PS: If you have a cookie recipe that combines oatmeal, chocolate chips and crushed candy canes,aukestrel is looking for one!
shrewreader, are a bunch of mint cookie recipes I found using Google. :-)HOLIDAY PEPPERMINT COOKIES
1 c. butter, softened
3/4 c. sugar
1 egg
3 c. all purpose flour
1/4 tsp. salt
1/2 c. crushed candy canes or peppermint candies
5 tsp. warm water
3/4 c. confectioners sugar
Heat oven to 350 degrees. In medium bowl, beat butter and sugar until light and creamy. Add egg and beat until blended. Stir in flour and salt, then the crushed candy. Add red food coloring to dough if desired. Roll 1 tablespoon of dough into ball. Place on ungreased cookie sheet. Bake cookies 8 to 10 minutes until firm. Cool on sheet for 1 minute. Transfer to wire rack to finish cooling. Mix water and confectioner's sugar together to form icing. Dip top of each cooled cookie in icing (sprinkle with additional crushed candy, if desired) and allow to dry. Yields approximately 48 cookies.
----------------------------------
MINT MELT - AWAY COOKIES
1 c. sugar
1 c. vegetable oil
1/2 c. confectioners' sugar
3/4 c. butter or margarine, softened
1 c. crushed candy canes
2 eggs, beaten
2 tsp. vanilla extract
4 c. flour
1/2 tsp. salt
1 tsp. soda
1 c. crushed pecans
Preheat oven to 375 degrees. Cream sugar, oil, confectioners' sugar and butter in a large bowl. Stir in crushed candy canes. Add eggs and vanilla; mix well. Stir flour, salt and soda into creamed mixture. Fold in pecans. Drop mixture by teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes. Cool on rack, paper towels, or brown paper bag. Yields 36 cookies.
----------------------------------
CANDY CANE COOKIES
1 c. sugar
1 c. butter, softened
1/2 c. milk
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
3 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. red food coloring
TOPPING:
2 tbsp. crushed peppermint candy
2 tbsp. sugar
Mix sugar, butter, milk, egg, vanilla and peppermint extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1 half with food color. Cover and refrigerate at least 4 hours.
Preheat oven to 375 degrees. Take 1 teaspoon dough from each half and shape each into 4 inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet, curving down top of cookie to form handle of cane. Bake for 9 minutes and immediately sprinkle with topping mixture.
---------------
Candy Cane Crisps
1 cup butter or margarine -- softened
1 1/4 cups powdered sugar (approximate measure)
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup candy canes -- coarsely crushed
In large bowl of an electric mixer, beat butter and 1 cup of the sugar until cream; beat in vanilla. In another bowl, stir together flour, oats, and salt; gradually add to the butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy canes and mix until well combined.
Roll dough into 3/4-inch balls, then roll in remaining sugar (about 1/4 cup) to coat. Place balls about 2 inches apart on greased and floured baking sheets. Flatten cookies with a fork, making a crisscross pattern with fork tines. Sprinkle each with about 1/2 teaspoon crushed candy canes.
Bake in a 325-deg. F. oven for about 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely. Store airtight. Makes about 4 dozen.
- - - - - - - - - - - - - - - - - -
Peppermint Candy Cookies - filled cookie
1 cup butter
1/2 cup confectioner's sugar
2 1/2 cups flour
1/2 cup nuts -- chopped
1 teaspoon vanilla
FILLING:
1/2 cup peppermint candy -- crushed
1/2 cup confectioner's sugar
2 Tablespoons cream cheese
1 teaspoon milk
Cream butter with sugar. Add flour, nuts and vanilla gradually. Mix well and chill about 1 hour. Remove dough from refrigerator and shape into balls the size of walnuts. Make a deep hole with thumb in center of each ball and fill with about 1/4 teaspoon of the filling. Seal and place on ungreased cookie sheet. Bake at 350-deg. f. for 12-15 minutes, or until set but not brown. Makes 3 dozen.
Filling: Combine candy and sugar. Blend cream cheese and milk and add to candy mixture.
- - - - - - - - - - - - - - - - - -
Peppermint Crunch Cookies
1/2 cup unsalted butter -- softened
1/3 cup dark brown sugar -- firmly packed
1/3 cup sugar
1 large egg
1/2 teaspoon peppermint extract
1 cup + 2 Tbl. sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts -- coarsely chopped
1 1/2 cups peppermint candy canes -- coarsely crushed
Preheat the oven to 375-deg. F. Lightly grease two large baking sheets with butter or vegetable shortening.
In a large mixing bowl, creamtogether the butter and sugars. Beat in the egg and peppermint extract. Sift together the flour, baking soda, and salt. Gradually add the flour mixture to the batter. Stir in the chopped walnuts and candy canes.
Drop rounded teaspoonfuls of batter onto the baking sheets, about 2 inches apart. Bake for 10 to 12 minutes, or until the cookies are brown. Remove from the oven. After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.
---------------------------------------
ANDES CANDIES COOKIES
3/4 c. butter
1 1/2 c. packed brown sugar
2 c. semi-sweet chocolate chips
2 eggs
2 tbsp. water
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 pkg. Andes candies mint candy
In large pan, cook over low heat, butter, sugar, and water until melted, then add chocolate chips. Stir until almost all melted. Remove from heat and continue stirring until all melted. Pour into large mixing bowl and let stand 10 minutes. With mixer at high speed, beat in eggs, one at a time. On lowest speed, add dry ingredients. Chill 1 hour in refrigerator. Line cookie sheet with foil. Roll dough into balls and place on cookie sheet 2 inches apart. Bake at 350 degrees, less than 12 to 13 minutes (slightly underbake). While still warm, put candy on top. Wait a minute, then swirl with a knife. (May put cookies back in the oven a few seconds to melt candy). May also put sprinkles on top.
-------------------
OFFICIAL ANDES CREAM DE MENTHE COOKIES
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour
Preheat oven to 350̊ F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator. Measure out approximately 1 oz. of dough. Form a ball and slightly flatten. Raise oven rack one level above the middle and bake on non-stick baking pans. Bake at 350̊ F for approximately 8 - 10 minutes. Cool on pans for two minutes before removing.
CHOCOLATE ANDES MINT COOKIES
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate
chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
PS: If you have a cookie recipe that combines oatmeal, chocolate chips and crushed candy canes,
aukestrel is looking for one!
Tags:
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
From:
Chocolate Cheesecake Candy Cane Bars
Chocolate Cheesecake Candy Cane Bars
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
From:
Re: Chocolate Cheesecake Candy Cane Bars
From:
Elsa Bouman’s Peppermint Cream Cheese Bars
Elsa Bouman’s Peppermint Cream Cheese Bars
Dough:
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
Filling:
3/4 cup cream cheese, softened
1 tablespoon milk
1/2 cup confectioners’ sugar
1/4 cup finely crushed peppermint candy or candy canes (Bouman likes Leo’s)
1 drop red food coloring
Topping:
1/4 cup confectioners’ sugar
1/2 cup finely crushed peppermint candy or candy canes
Directions:
In a mixing bowl, cream butter and 1/2 cup confectioners’ sugar; add vanilla. Stir in flour; knead until well-mixed. Reserve half of dough. Wrap in plastic and refrigerate. Press remaining dough into bottom of 9″ x 9″ glass pan.
Bake at 350 degrees for 8 minutes. Let cool.
For filling, combine cream cheese and milk in a small bowl. Crush candy canes (1 box — about 12 regular size) in food processor or blender. Stir in sugar, candy and food coloring; mix well. Spread this filling layer onto cooled bottom layer, then roll out reserved dough with a rolling pin to square-ish shape. Lay it on top and gently press into corners to cover filling. (Tip: Once you roll out the dough, gently set your glass pan on top to create square impression. Cut dough to fit.)
Bake at 350 degrees for 8-12 minutes.
For topping, combine sugar and candy canes and sprinkle on top, pressing down gently, and cut into small squares while warm. (If you find bars too soft to cut while warm, they can be refrigerated or frozen. Thaw slightly before cutting.)
From:
no subject
Alas, this is not to be.
But many, many, -MANY- thanks for the recipes!!!
From:
no subject