December 10, 2017

Make these! Peppermint Meltaway Cookies

Hey you guys! 'Tis the season...for Christmas cookies! Today I'm sharing a recipe for these Peppermint Meltaway Cookies that I just made for a cookies and cocoa with Santa party our church had after our Christmas Candelight Service tonight. The cookies REALLY do kinda melt in your mouth and the peppermint is not overwhelming - since I know some people aren't a huge fan of that flavor. I found the recipe on Taste of Home's website and was leery to try it because of the mixed reviews - but mine turned out great with a few, minor modifications. I will definitely be making these again! Recipe after the break

1 cup of butter, softened
1/2 cup of powdered sugar (confectioner's sugar)
1/2 tsp peppermint extract (use a little more if you like a stronger peppermint flavor)
1 & 1/4 cup of flour
barely under 1/2 cup of cornstarch (I know it sounds like a lot of cornstarch but this is a delicate, crumbly, shortbread like cookie)

2 TBSP of butter, softened
2 TBSP of milk (I used whipping cream because it's what I had on hand and it worked fine)
1/4 tsp peppermint extract
1 & 1/2 cups powdered sugar
1/2 cup crushed peppermints (I crushed up 3 candy canes and I had quite a bit left over so probably really only like 1/4 to 1/3 of a cup needed)

In a bowl (or bowl of stand mixer) cream together butter and powdered sugar until light and fluffy, beat in extract. In another bowl whisk together flour and cornstarch until mixed thoroughly (I actually sifted mine together in a mesh strainer as well). Gradually add flour/cornstarch mixture into butter/sugar mixture just until incorporated. (DO NOT OVERMIX!!!)  Your cookie dough should now be soft and slightly sticky, dump out onto piece of saran-wrap or wax paper and wrap up lightly. Place in refrigerator for a minimum of 30 minutes. This step is VERY important - do not skip refrigeration as your cookies will spread too much while baking if the dough is not refrigerated first.

While dough is in fridge go ahead and make frosting. Cream together the butter and milk (or whipping cream) then add extract. Gradually add powdered sugar - frosting should be thick and smooth. To crush peppermints or candy canes place in plastic bag and whack with a meat tenderizer or crush with rolling pin. Once my candy canes were crushed I dumped the bits through a mesh strainer and separated the powdery part with the more chunky pieces and placed in two separate small bowls.

Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Remove dough from refrigerator and roll into 1 inch balls and place 2 inches apart on cookie sheet. Place cookie sheet in refrigerator along with any remaining dough as you will probably have to bake in two batches like I did. Let dough balls sit in the fridge for about 15 minutes until nice and chilled again and oven is nice and hot. I use this time to start doing my dishes and putting the kitchen back in order. Remove cookie sheet from fridge and place directly in oven. Bake for 9-11 minutes until bottoms are very lightly browned. Using a small spatula, move cookies to a wire rack and allow to cool completely. These cookies are delicate and crumbly by nature so be gentle. Repeat for remaining cookie dough.

Once cookies are cooled, frost them and top with your crushed peppermint! My frosting method: spoon frosting into a plastic, decorating bag with a large, round tip. Place frosting tip in center of cookie almost touching the cookie - squeeze frosting bag and frosting will come out in a smooth circle! Turn cookie upside down and press into powdery bowl of crushed peppermint, then press into bowl with larger peppermint chunks. Enjoy!

Yield: about 30-35 cookies

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