Peppermint Sugar Cookies (Recipe) | The World From the View of Two Teenage Girls: Peppermint Sugar Cookies (Recipe)

Tuesday, December 17, 2013

Peppermint Sugar Cookies (Recipe)

Since it's the last week of dance before break, I made all my teachers cookies and will be handing them out this week as I have class.  Last year, I made sugar cookies that were shaped like candy canes, this year I decided to actually put candy canes in the cookies.  I think they turned out tasting pretty good!

The cookies from last year
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable shortening (butter)
1 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
8-10 candy canes
Granulated sugar for rolling

Start by creaming the vegetable shortening, sugar, and salt.  Beat in the milk and vanilla extract.  You can then gradually blend in the flour and baking soda.

Next, wrap the dough and refrigerate for 30 minutes to an hour.  This allows the dough to harden a little more so it doesn't just crumble when you add the candy cane.

While you're waiting, you can start crushing candy canes.  You can put one candy cane on a sheet of parchment, then fold the parchment in half so you aren't directly hitting the candy cane.  It works best to use the smooth side of a meat tenderizer.  You can do more than one candy cane at once, but then the pieces tend to just keep moving.  The pieces candy canes don't need to be dust, then they would mostly melt when you bake the cookies, but don't make them any larger than a dime.

Before you take the dough out of the refrigerator, put a decent sized layer of sugar on the table and keep some handy.  Preheat the over to 350 degrees and lightly grease 2 baking sheets or use parchment paper.

Now start to roll out the dough.  Make sure you keep your rolling pin covered in sugar otherwise the dough will stick to it and tear.  Roll the dough to about 1/8-1/4 inch thickness.  Try to keep it fairly rectangular, but if it is off it isn't a huge deal.

Sprinkle the candy cane pieces all over the dough, then roll the dough up. You can then continue to roll the dough and it will get longer and thinner. Ideally you will get the dough to about an inch in diameter.

Then, you can start cutting up the dough.  Quarter-inch slices work best. Cook for 10-12 minutes and you're done!


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