These colorful and delicious cookies have the perfect combination of peppermint and chocolate.
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1 cup sugar
1 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1 1/2 teaspoons peppermint extract
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons holiday nonpareils
Red gel food color
Green gel food color
1 1/2 cups bittersweet chocolate chips
Line 8 1/2 x 4 1/2-inch loaf pan with waxed paper, extending over edges. Set aside.
Beat sugar, butter, egg, peppermint extract and vanilla in bowl at medium speed until creamy. Add flour, salt and baking powder, beating at low speed until well mixed.
Divide dough into thirds. Stir nonpareils into one-third. Tint one-third with red food color and remaining one-third with green food color.
Press half of red dough evenly into prepared pan. Press half of nonpareil dough evenly over red dough. Press half of green dough evenly over nonpareil dough. Repeat layers. Cover; refrigerate 2-3 hours or until firm.
Heat oven to 375°F.
Lift dough from pan using waxed paper; discard waxed paper. Cut dough in half forming 2 squares. Stack halves together; trim dough to square edges. Cut into 1/4-inch thick slices (see diagram). Cut each slice into 3/4-inch wide sticks. Place onto ungreased cookie sheets. Bake 7-8 minutes or until edges are very lightly browned. Cool on cookie sheet 1 minute; remove to cooling rack. Cool completely.
Microwave chocolate chips in bowl, stirring every 30 seconds, 1–2 minutes or until melted and smooth. Spread chocolate onto bottom of cookies; place chocolate-side down onto waxed paper. Let stand until chocolate is set.
Wear plastic gloves when kneading food color into dough to avoid staining your hands.
Explore reviews fromour online community
Someone suggested skipping the nonpareils- Don't- it adds such pretty effect to the plain layer. And the image is what we are doing all this work for. If that were the case then just leave out the red and green food color cause it doesn't add any flavor. Hahaha
I've made these for the holidays the past 2 years and everyone just loves them. they add a nice variation to the other cookies on my platters.
In Italian, we refer to these as "Rainbow cookies".Every Italian bakery makes these in various sizes, and wrappings. Some as small as 1/2 an inch and the largest was a "rainbow" cake. I have made these throughout the years varying the color for the season. For example, in the spring, we use pastels at Easter. In the fall, we use black,and orange for Halloween. And, at Christmastime, it is always on my cookie gift trays and they are colored red, green and white (the color of the Italian flag). I have made these for many years and I know that I have never had the same number in every batch of cookies. The only concern that the gift receivers care about is that I don't forget to make them each year; and, what everybody making this recipe is to remember, take your time! You will produce a wonderful gift of food that they will be talking about throughout the whole upcoming year. Best of luck-cooking is the best gift that you can give someone.
Awesome recipe - I got tons of compliments. I didn't get 66 either. I refrigerated each layer before spreading the next one on top and had good results. The trick to the chocolate is to let it sit long enough. I left mine overnight and they popped right off the waxed paper the next morning. It also helped that the kitchen cooled off overnight. This is a definite keeper for Christmas cookies next year.
Loved the idea of these but they look nothing like the picture. I found there wasn't nearly enough dough to divide it that many times. I either needed a double batch or a smaller pan and yes, I used the right size pan! I think chilling the dough slightly and making each layer individually might work better than trying to squish the layers one on top of each other,
I made these with my 3 year old daughter for x-mas and have them in the freezer. They are very good. I did not get as many as 66, upper 40's at least. I found that the layers of dough were hard to spread over each other and I used an offset spatula. I used semi-sweet chips as I could not find bittersweet chocolate at the time. I wonder if bittersweet chocolate melts in your hand as you are eating it as quickly as semi-sweet. Can anyone opine? I really think this will be on my holiday cookie must bake! Hubby loves them.
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