How To make Swirled Mint Cookies
1 Egg
2 c Flour
1 ts Vanilla
1/2 ts Baking powder
1/2 ts Peppermint extract
1 c Butter
10 dr Red food coloring
1 c Sugar
10 dr Green food coloring
Recipe by: Theresa Grant DESCRIPTION: These pretty little peppermint-flavored cookies are a tasty, colorful addition to any holiday cookie box. Combine flour & baking powder. Beat butter until softened. Add sugar & beat until fluffy. Add egg & extracts & beat well. Add flour mixture & beat till well mixed. Divide dough into thirds. Stir red food coloring into one third, green into another, & leave one third plain. Cover each and chill one hour. Roll each color into 1/2" diameter ropes. Using one rope of each color, twist together (Like a three-colored candy cane). Slice twisted ropes into 1/4" pieces. Place slices 2" apart on ungreased cookie sheet and flatten to 1/4" thickness with bottom of a glass dipped in sugar. Bake in 375~ oven until just set (do not brown), about 8 minutes. Remove and cool
on racks. STORAGE: Airtight about 2 weeks. Frozen, up to three months. From BH&G "Cookies for Christmas." -----
How To make Swirled Mint Cookies's Videos
BAKE WITH ME | MINT CHOCOLATE CHIP SWIRL BROWNIES | SURVEY SAYS...
Hey Guys! Welcome to another Bake With Me video! Today we're making Mint Chocolate Chip Swirl Brownies. I love the flavors of mint and chocolate together, so I was really looking forward to these. Hope you enjoy!
Mint Chocolate Chip Swirl Brownies:
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Easy Peppermint Bark Recipe
This delicious peppermint bark tastes better than the store-bought version and is so EASY to make!!! You’ll love this quintessential holiday treat! No bake, only four ingredients and totally addictive!!
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There are times when I want to go overboard with the cake decorating, and there other times I just want to make a quick, delicious treat. This white chocolate peppermint bark definitely falls into the “quick treat” category. It has four ingredients (three if you’re in a pinch)! You can even use a microwave to melt the chocolate. You can scale the recipe up or down in a snap and did I mention it's a perfect Christmas recipe?
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THICK Nutella Stuffed NYC Cookies Recipe
Easy Swirled Peppermint Chocolate bark
This swirled peppermint chocolate bark is a tasty holiday treat, is a super easy no-fail recipe followed by a sprinkle of crushed candy canes.
you need:
1½ cup white chocolate
½ tsp peppermint oil
4 oz of unsweetened dark chocolate
6 pcs crushed candy canes
to do:
1. Melt the white chocolate in a double broiler. Once melted, add the peppermint oil, set aside. Melt as well the dark chocolate.
2. Pour the white chocolate on the prepared baking sheet then spread evenly into a rectangle shape. Pour stripes of dark chocolate on top. Take a wooden skewer to make a swirls. Sprinkle the crushed candy canes on top.
3. Refrigerate to harden and set. Cut or break into pieces. Enjoy!
Giada De Laurentiis' Peppermint-Chocolate Sandwich Cookies | Giada At Home | Food Network
Giada demonstrates how to make a delicious holiday sandwich cookie!
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Peppermint-Chocolate Sandwich Cookies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 2 hr 55 min
Prep: 20 min
Inactive: 2 hr 25 min
Cook: 10 min
Yield: 12 sandwich cookies
Ingredients
1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil
Directions
Special equipment: 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.
Cook’s Note
Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar.
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Giada De Laurentiis' Peppermint-Chocolate Sandwich Cookies | Giada At Home | Food Network
Meringue Cookies Recipe
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.
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