Thursday, December 14

Peppermint Cookies

This post originally appeared on By Hook or By Cook.

My friend Wendy's family makes special cream cheese cookies every Easter. But their original recipe calls for almond extract rather than peppermint. I think the peppermint tastes better, and it's much more festive for Christmas cookies.
click photo for larger image        

1 c. sugar
½ c. butter, softened
3 oz. cream cheese, softened
½ t. salt
½ t. vanilla
½ t. peppermint extract
1 egg, separated
2¼ c. all-purpose flour

· Blend sugar, butter and cream cheese until creamy.
· Add salt, vanilla, peppermint, and egg yolk. Mix well.
· Stir in flour until well blended.
· Chill dough 1-2 hours or overnight.
· Roll out dough for cut-outs, or form 1" balls and flatten on cookie sheets.
· Brush cookies with beaten egg white for a shiny gloss or to add sprinkles.
· Bake at 375°F for 7-10 minutes until lightly golden.

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