Peppermint Balls Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
• Beat 1 1/2 cups confectioners' sugar with the butter, peppermint extract, vanilla extract, and egg in a mixing bowl at Medium speed until well blended and creamy, 2 to 3 minutes. Reduce speed to Low, and gradually mix in the flour, baking powder, and salt until well blended, 1 to 2 minutes. Stir in 1/2 cup crushed peppermint candy using a wooden spoon.
• Place the white sugar in a shallow bowl. Roll a small amount of cookie dough between your hands to make 3/4 inch diameter balls. Roll in sugar. Place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until light brown, 10 to 12 minutes. Remove and cool on racks.
• Meanwhile, to make the glaze, stir the remaining 1 1/2 cups confectioners sugar together with the milk in a bowl until smooth. Drizzle cooled cookies with the glaze, and sprinkle immediately with the remaining crushed peppermint candy.

Steps:

• In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.

Steps:

• 1. Make a basic Rice Crispy Treat by melting the butter over medium heat in a very large saucepan. Add the marshmellows and stir til melted, then add in milk with mint extract. Stir again. Then add in cereal and stir til well coated. Remove from heat and work quickly with damp hands, break off a small amount of the coated cereal and form into a small ball. Place the ball on a waxed paper covered cookie sheet. Continue doing this til all the balls are formed. You should have about 36 - 40 balls. Set aside.
• 2. Melt semi sweet chocolate in microwave according to directions on bag. Dip each ball in the chocolate and smear the chocolate all over the ball with your hands making sure to evenly but thinly coat the ball. Place back on waxed paper covered cookie sheet. Repeat this for half the balls. Sprinkle the crushed candy canes over top of the balls before they dry. Repeat this method with the white chocolate.
• 3. When all the peppermint balls are dry, place each one in the mini paper cups. Serve and enjoy!

Steps:

• In a bowl, cream butter and sugar; add vanilla. Stir in flour; knead until mixed well. Reserve 1/2 cup of dough; shape remaining dough into 1-in. balls. , For filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Make a deep well in the center of each ball; fill with 1/4 teaspoon filling. Use reserved dough to cover filling. Reshape if necessary into smooth balls. , Place on ungreased baking sheets. Bake at 350° for 12-14 minutes. Combine topping ingredients; roll cookies in mixture while still warm. Cool on wire racks.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour. Stir in nuts if desired. Knead dough until smooth. If dough is too soft to shape, refrigerate for 15 minutes., In small bowl, beat the cream cheese, sugar, milk, candy and food coloring if desired. Roll tablespoonfuls of dough into balls. Using the end of a wooden spoon handle, make a deep indentation in the center of each. , Fill with 1/4 teaspoon filling. Cover with 1/4 teaspoonfuls of dough; seal and gently reshape into balls. Combine topping ingredients; roll balls in topping. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Roll warm cookies in remaining topping; cool on wire racks.

Steps:

• Roll dough into 1-inch balls, then roll in crushed candies. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Let cool completely.