Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Peppermint cookies with a hidden crunch of crushed peppermint candies in the creamy pink filling. These sweet sandwich cookies make great Christmas gifts.
Combine 2 cups powdered sugar and 1 cup butter in bowl; beat at medium speed until creamy. Add eggs and peppermint flavoring; continue beating until well mixed. Add flour; beat at low speed until well mixed.
Divide dough into fourths; wrap each fourth in plastic food wrap. Refrigerate at least 1 hour until firm.
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated) to 1/16 to 1/8-inch thickness. Cut with 2-inch cookie cutter. Cut a 1/2-inch circle from center of half of cookies. Place 1 inch apart onto ungreased cookie sheets.
Sprinkle cookies with center cut-out with decorator sugar. Bake 7-8 minutes or until edges begin to brown. Cool on cookie sheets 1 minute; remove to cooling rack. Cool completely.
Combine 2 cups powdered sugar and 1/4 cup butter in bowl. Beat at low speed, adding enough half & half for desired spreading consistency. Add red food color and crushed candies; continue beating until creamy.
Spread 1 teaspoon filling onto bottom-side of cookie without holes. Top with cookie with center cut–out, bottom-side down. Sprinkle with decorator sugar or edible glitter, if desired.
Dietary Fiber: 0g
I have made these cookies for two holiday seasons now. My family and I were so impressed that I decided to bake them again this year to give away as gifts. My husband brought gifts to all of his co-workers and he came home to say that people were raving about these cookies. I used a linzer cookie cutter with a star and they looked very festive and professional. The dough is easy to work with, it is important to keep it cool in the fridge though as it can get sticky while rolling out. I added red and white sugar crystals to the top of the cookies before baking them and they came out very pretty. I doubled the peppermint extract in the dough and I think that it helped the flavor, but it is not necessary. I would highly recommend this recipe!
I followed the recipe, it was easy to roll the dough, they turned out picture perfect.I decided to use the basic batter recipe to make Linzer cookies, used 1 tsp. vanilla extract instead of peppermint, added 3/4 c. chopped nuts, then filled with raspberry jam, and dusted with flour..
These cookies were a bit tough. Not at all the delicate shortbread consistancy I expected. Be sure to use only red and white candies/candy canes. I used red, white and GREEN candy canes and the green muddied the icing colour a little.
These are excellent & pretty!
I made these the 1st time this year and they will be on my annual "must bake" christamas cookie list. I too had to roll the dough out a bit thicker to avoid browned & crunchy edges. I wanted something a bit different so instead of using a round cutout I did a star shape and am happy with the result. I couldn't get the sanding sugar to stick so I put a light glaze on the top. Since I love peppermint, I tried replacing the sanding sugar with ground candy canes and think I like this even better.
Looking for a change from the regular sugar cookies last year, I attempted these and was more than pleased with the results. They were very refreshing treats for all and I will be making them again this year.
These are so yummy! I always make them around the holidays. The cookie is slightly crispy, so I roll my dough a tiny bit thicker for a softer cookie. The creamy mint filling is delicious and the crushed candies add a nice crunch. The coarse sanding sugar on top is a must. Very pretty and tasty cookies!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1365
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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