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Thread: Christmas Cookies Peppermint Recipe

  1. #1
    Super Moderator
    Join Date
    Jul 2018

    Christmas Cookies Peppermint Recipe

    Several years ago, I took a basic shortbread recipe and turned it into a much more festive Christmas cookie. These gems are now a family favorite and a must-have during the holidays. —Heather Carter, Wasilla, Alaska


    1 cup butter, softened
    1/2 cup sugar
    1 teaspoon peppermint extract
    1 teaspoon vanilla extract
    2-1/4 cups all-purpose flour
    Red and green paste food coloring
    8 ounces dark chocolate candy coating, melted
    3/4 cup crushed peppermint candies


    In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Divide dough in half; tint one portion red and the other green. Wrap each in plastic; refrigerate 2 hours or until easy to handle.
    Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely.
    Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set.

    Nutrition Facts
    1 cookie: 107 calories, 6g fat (4g saturated fat), 11mg cholesterol, 32mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

  2. #2
    Super Moderator
    Join Date
    Jul 2018
    No-Bake Fudgy Coconut Cookies
    My daughter works at a summer camp, so I send treats. Instead of a cookie jar we use a coffee can and call it the Wrangler Feeding Trough. Everyone asks for this cookie. —Sue Klemm, Rhinelander, Wisconsin


    1-1/2 cups sugar
    2/3 cup 2% milk
    1/2 cup baking cocoa
    1/2 cup butter, cubed
    1/2 teaspoon salt
    1/3 cup creamy peanut butter
    1 teaspoon vanilla extract
    2 cups quick-cooking oats
    1 cup sweetened shredded coconut
    1/2 cup white baking chips
    1 teaspoon shortening


    In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
    Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets.
    In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.

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