White Chocolate Peppermint Cookies Recipes

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, 1 cup sugar and extract in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in morsels.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Mix remaining sugar and water until blended; brush onto cookies. Sprinkle immediately with crushed mints.

Steps:

• Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
• Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
• Stir in chips and crushed candy canes.
• Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
• Remove to wire racks to cool.

Steps:

• Sift the bread flour, cake flour, salt and baking soda together into a medium bowl.
• Put the butter, brown sugar, granulated sugar and vanilla paste together in a large bowl with an electric mixer and beat on medium-high speed until light and fluffy, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the flour mixture in 2 batches and mix on medium until fully incorporated. Then add the white chocolate chunks and peppermints. Refrigerate the dough for 24 hours before baking.
• Adjust the oven racks to the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 cookie sheets with parchment.
• Drop heaping tablespoonfuls of the chilled batter onto the parchment-lined cookie sheets with about 1 1/2 inches of space between them. Bake until the bottoms and edges are golden brown, 10 to 12 minutes. Sprinkle the warm cookies with the remaining ground peppermints and allow to cool on a wire rack.

Steps:

• Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet. Leave some space between cookies. Set aside.
• In a medium bowl, sift together powdered sugar and meringue powder. Add red food coloring and peppermint extract. Stir until combined. Spoon or pour red icing into a zip-top bag. Press out air and close. Snip off a small corner of bag.
• Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened.

Steps:

• Preheat the oven to 325°F
• In a sifter, combine the flour, baking powder, and salt.
• Sift onto a large piece of wax paper and set aside until needed.
• Heat 1 inch of water in the bottom half of a double boiler over medium heat.
• With the heat on, place the white chocolate in the top half of the double boiler.
• Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
• Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.
• Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle.
• Beat on medium for 4 minutes until smooth.
• Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth.
• Add the egg and the vanilla extract and beat on medium for 1 minute until combined.
• Scrape down the bowl.
• Add the melted chocolate and beat on medium for 1 minute until combined.
• Scrape down the bowl.
• Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds.
• Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds.
• Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
• Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
• Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees).
• Remove the cookies from the oven and cool to room temperature for 30 minutes.

Steps:

• Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
• Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
• Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.
• Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.