Best Ever Peppermint Butter Cookies
Buttery, tender cut-out cookies with crushed peppermints marbled into the dough. Tint the glaze with red and white food color to complement the peppermint candy in the cookie.
3 dozen cookies
1 cup sugar
2 tablespoons milk
1 1/2 teaspoons vanilla
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup (about 25) finely crushed red and white peppermint candies
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon vanilla, if desired*
Food color, if desired
Decorator candies, sugars, etc., if desired
Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy (1 to 2 minutes). Add milk, 1 1/2 teaspoons vanilla and peppermint extract. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low. Add flour, baking powder and peppermint candies; beat, scraping bowl often, until well mixed (1 to 2 minutes).
Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
Glaze cooled cookies. Add decorator candies, if desired. Let stand until hardened (6 hours or overnight).
* Substitute peppermint extract.
Nutrition Facts (1 cookie)
Dietary Fiber: 0g
Recipe #11567©2001Land O'Lakes, Inc.