'Tis the season for cookie making. Get in the spirit with these festive peppermint
cookies that look like mint-snowballs.
1/4 cup finely crushed peppermint candies (12 candies)
1/4 cup powdered sugar
1 cup butter, softened
1/3 cup powdered sugar
1/4 cup finely crushed peppermint
candies (12 candies)
1 teaspoon vanilla extract
2 1/4 cups Gold Medal all-purpose
1/4 teaspoon salt
Heat oven to 325 degrees F.
Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve.
Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and the vanilla extract
in medium bowl.
Stir in flour and salt.
Shape dough by level measuring tablespoonsful into balls.
Place about 2 inches apart on ungreased cookie sheet.
Bake for 12 to 15 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in reserved candy mixture.
Cool completely on wire rack.
Roll in candy mixture again.
Yield: 32 cookies (Total time will vary; cook or bake time is per batch.)
How-To: Make short work of crushing hard peppermint
candy. Place candy in a large plastic food-storage bag, and chill in the freezer.
Crush candy inside of the bag by lightly pounding with the smooth side of a meat
mallet or a small pot.
Success: We recommend using butter in this
recipe for the most tender cookies.
Nutrition Information: 1 Serving: Calories 110 (Calories from Fat 55 ); Total
Fat 6 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 60 mg; Total Carbohydrate
13 g (Dietary Fiber 0g); Protein 1 g
Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 0%; Iron 2 %
Exchanges: 1 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from
Betty Crocker 2007/TM General Mills.