Peppermint Petites

Peppermint Petites
15
1 Review
These dainty pink meltaway cookies are a winning combination of mint and chocolate. They will look special at any cookie exchange.
45 min
Prep Time
1:35
Total Time
54 cookies

Ingredients

Cookie

1 cup
Land O Lakes® Butter, softened
1/2 cup
sugar
1/2 teaspoon
peppermint extract
3 to 4 drops
red food color
2 cups
all-purpose flour

Frosting

1 cup
powdered sugar
1 tablespoon
Land O Lakes® Butter, softened
1 (1-ounce) square
unsweetened baking chocolate, melted
1 to 2 tablespoons
milk
 
Crushed candy canes or peppermint candy

Directions

  1. Heat oven to 375°F.
  2. Combine all cookie ingredientsexceptflour in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
  3. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 10-13 minutes or until edges are lightly browned. Cool completely.
  4. Combine powdered sugar, 1 tablespoon butter and melted chocolate in bowl. Beat at low speed, adding enough milk for desired spreading consistency. Frost cookies; sprinkle with crushed candies.

Recipe Tips

- Decorate top of cookie with crème de menthe candies, unwrapped, cut diagonally into quarters rather than crushed peppermint candy.

- If frosting becomes too stiff, stir in additional milk, one teaspoon at a time.

- If you prefer white frosting, omit melted chocolate.

Nutrition Facts (1 cookie)

Calories
70
Cholesterol
10mg
Carbohydrates
7g
Protein
1g
Fat
4g
Sodium
30mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I have made these to include with other cookies for at least two years for Christmas boxes for folks at work.I add a few drops of green food color actually use Wilton's paste and pipe on some chocolate mocha/cream with the Andes mint triangle. They look great, travel well, taste yummy and in short, will remain in my Christmas box repertoire 'cause of their beauty despite pure simplicity to make.

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