CHOCOLATE-PEPPERMINT SPRITZ
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 90 spritz cookies
Number Of Ingredients 13
Steps:
- Make the cookies: Preheat the oven to 325˚. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until just combined. Reduce the mixer speed to medium low and beat in the flour mixture until just combined.
- Fit a cookie press with a wreath disk; fill with the dough according to the manufacturer's instructions. Press cookies 1 inch apart onto 2 unlined baking sheets.
- Bake the cookies, 1 pan at a time, until crisp and set around the edges, 18 to 22 minutes. Immediately remove the cookies to a rack using an offset spatula and let cool completely. Repeat with the remaining cookies.
- Once the cookies have cooled, make the icing: Combine the chocolate, heavy cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the peppermint extract; let cool 5 minutes.
- Transfer the icing to a resealable plastic bag, snip off a corner and drizzle over the cookies. Immediately sprinkle with crushed candy canes. Let set, about 30 minutes.
SOFT PEPPERMINT SPRITZ COOKIES
This quick recipe makes a lot of cookies, and the peppermint flavor is a change from traditional spritz cookies. I tint some of the dough green or red, and I leave the rest white. The decorating ideas are endless! —Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 10 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and extracts. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture., Divide dough in half. Tint 1 portion with food coloring. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar., Bake until edges are light golden, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 12mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT SPRITZ COOKIES
Crushed candy canes add a cheerful twist to these red and white swirled cookies.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 45 to 50 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
- Remove a third of the dough to a flour-dusted surface and reserve. Add the candy canes to the dough left in the bowl and mix on low until just combined. Remove to a flour-dusted surface and fold with your hands until it comes together.
- Add the reserved dough back to the mixer bowl and add enough red gel food coloring until it is a vibrant red like a fire truck, about 10 drops. Mix on low until the dough is completely red. Remove to a flour-dusted surface and fold with your hands until it comes together.
- Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet and set aside. Repeat 2 more times in the same pattern with the remaining dough.
- Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.
PEPPERMINT-SPRITZ COOKIES
Peppermint extract gives these wreath cookies their fresh flavor. They're finished with a marbled red-and-white glaze, evoking the classic holiday candy cane.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 4 dozen
Number Of Ingredients 11
Steps:
- Glaze: Whisk together confectioners' sugar and milk until smooth. Whisk in vanilla. Glaze can be stored at room temperature, with plastic wrap pressed directly on surface, up to 3 days; whisk before using. (Makes 2 cups.)
- Cookies: Preheat oven to 350 degrees. Beat butter with granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add yolk, flour, salt, peppermint extract, and milk; beat to combine.
- Fill a cookie press with dough and fit with a wreath disk. Press cookies directly onto unlined baking sheets. Bake, rotating sheets halfway through, until just golden on edges, 12 to 14 minutes. Transfer sheets to a wire rack; let cool completely.
- Working in batches, add a drop of food coloring to a small amount of glaze (about 1/4 cup); use a toothpick to swirl a tiny bit. Dip tops of cookies in glaze, then turn glaze-sides up and place on a wire rack set over a rimmed baking sheet to catch drips to set. (As you dip, colors will become more combined and no longer look like swirls; change to fresh glaze at this point.) For additional "swirls," dip a toothpick in red glaze and drizzle over cookies. Cookies can be stored in an airtight container at room temperature up to 3 days.
PEPPERMINT SPRITZ COOKIES
This is the perfect spritz cookie for Christmas. A touch of peppermint flavor really gives this buttery cookie a holiday flair. The dough is perfect - the cookie really keeps its shape while cooking. Get creative... use different shapes and sizes from your cookie press and colorful sprinkles to add some flair to your cookies. A...
Provided by LaDale Hymer
Categories Cookies
Time 20m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. In a medium bowl, combine flour and baking powder.
- 2. In a large bowl, beat butter and sugar until light and fluffy.
- 3. Add egg, milk, and extracts.
- 4. Add flour mixture; mix well.
- 5. Fill cookie press with dough and fit with disks.
- 6. Press cookies onto ungreased cookie sheet.
- 7. Bake 8-10 minutes or until edges are golden brown.
- 8. Cool 2 minutes on cookie sheet; remove to cooling rack and cool completely.
PEPPERMINT-FUDGE COOKIE STICKS
Try a new twist on a peppermint stick this Christmas! Fudgy chocolate cookie "sticks" get dipped in dark chocolate and sprinkled with crushed peppermint candies for a treat that'll really stand out on your cookie tray-but doesn't actually require much hands-on time. Unlike cutouts or drop cookies, these easy cookies are cut from a slab of dough and cut into sticks after baking. This quick process leaves you with more time for decorating, which is a fun way to involve little bakers who will love dipping, sprinkling or even just licking bowls!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 28
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until dough forms. Divide dough in half; place on ungreased large cookie sheet. Press each into 14x2 1/2-inch rectangle. (If dough is sticky, use floured fingers.)
- Bake 12 to 14 minutes or until edges and center are set. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade, as needed. Cool 5 minutes on cookie sheet. Move slices from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
- Working with one cookie slice at a time, hold center of cookie stick and carefully dip one end at an angle into melted chocolate; slide bottom of slice on edge of bowl to remove excess. Place on waxed paper. Sprinkle with crushed candies. Repeat with remaining cookie slices. If chocolate has cooled too much, reheat. Let stand about 4 hours or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 12 g, TransFat 0 g
PEPPERMINT-STICK SPRITZ
Make and share this Peppermint-Stick Spritz recipe from Food.com.
Provided by Smilyn
Categories Dessert
Time 52m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in sugar and baking powder until combined, scraping sides of bowl occasionally.
- Beat in egg and peppermint extract until combined.
- Beat in as much of flour as you can with the mixer.
- Stir in any remaining flour.
- Pack un-chilled dough into cookie press fitted with an ½ inch star plate.
- Force dough through press to form 3 ½ to 4 inch long sticks about 1 inch apart on an ungreased cookie sheet.
- If desired, bend into candy-cane shapes.
- Bake in preheated oven for 7 to 9 minutes or until edges are firm but not brown.
- Transfer to a wire rack and let cool.
- In a small heavy saucepan, melt white chocolate and shortening over low heat, stirring frequently.
- Dip one end of each stick into melted white chocolate, letting excess drip off.
- Place on waxed paper.
- Sprinkle with crushed peppermint candy.
- Let stand until set.
- To store: Place cookies in layers separated by waxed paper in an airtight container.
- Store at room temp for up to 3 days.
Nutrition Facts : Calories 703.1, Fat 42.5, SaturatedFat 25.1, Cholesterol 120.3, Sodium 314.3, Carbohydrate 73.9, Fiber 1.2, Sugar 40.3, Protein 8.1
PEPPERMINT STICKS
Hand-pulled peppermint-candy sticks taste delectable plain or dipped in chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray, and set aside. Place sugar, corn syrup, and 1/2 cup water in a medium saucepan. Cover; bring to a boil. Remove lid, and cook, swirling pan occasionally, until syrup registers 305 degrees (hard-crack stage) on a candy thermometer, about 10 minutes. Remove from heat, and carefully stir in lemon juice, extract, and food coloring.
- Pour hot syrup onto prepared baking sheet, being careful not to touch syrup. Using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool the syrup). When it is cool enough to handle but still quite warm, using plastic gloves, strech and pull candy, folding it over onto itself before pulling again, until it is opaque and just starting to firm up, about 10 minutes.
- Immediately pull off pieces to form long pencil-thin ropes. Working quickly, cut into 7-inch lengths with a pair of kitchen scissors. Continue pulling until all candy is used or is no longer pliable.
- Temper chocolate: Heat 2/3 of chocolate in a heatproof bowl set over a pan of barely simmering water until chocolate registers 118 degrees on a candy thermometer. Remove pan from heat, and add the remaining chocolate; stir with a rubber spatula (avoid using a wooden spoon, which can impart other flavors) until it cools to 84 degrees. Remove any unmelted pieces, and discard. Return bowl to pan, and stir until chocolate reaches 88 to 90 degrees.
- Dip top 3 inches of each pepperment stick in the chocolate, if desired. Allow excess to drip off; set on a parchment-lined baking sheet, and let harden.
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