Category: Cookies

These Christmas cookies are so delicious and the perfect addition to that cute holiday jar you have sitting on your counter or the cookie tray you’re planning. They have a very subtle pepperminty taste, but their looks of course really say peppermint…. And Christmas, and Santa, and holiday time, and candy canes, and presents, and food is love and all of those great, happy, fun things during this time of celebration! Now lets get down to what really matters….getting them baked and into our bellies!!

3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
16 T. or 2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla extract
1 tsp. peppermint extract
1/2 cup finely ground peppermint candies (about 20 and I use a food processor to grind them.)
6 drops red food coloring

In a medium bowl, whisk together the flour, baking powder, and salt. With an electric mixer on medium-high, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg until mixed well. Reduce speed to low and add the flour mixture, and mix until the dough forms, about 1 minute. Remove half of the dough and reserve. Add extracts, candy, and food coloring to remaining dough and mix until combined.

Place the reserved dough between 2 sheets of parchment paper and roll into a 14 by 8 inch rectangle. Repeat with peppermint dough, then place it on top of the plain dough and press gently to help them stick together. With the long side facing you, roll dough into a log. Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.

Adjust your oven racks to upper-middle and lower middle positions and heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Slice chilled dough into 1/4 inch rounds and place 1 inch apart on prepared baking sheets. Bake until edges are just golden, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cool 10 minutes before removing to wire racks to cool completely. Repeat with remaining dough. These can be stored at room temperature in an airtight container for up to 1 week.
Yield: About 4 1/2 dozen

*Careful not to overbake, or they will turn a salmon color instead of the pretty pink they are supposed to be.

This drop cookie recipe is delicious and so amazing dipped in coffee! While I’m writing this, we are just 1 day away from Thanksgiving, so since Christmas is around the corner, make a batch and put in your freezer. They truly do make a great addition to a holiday cookie tray or would be great to take to your next cookie swap, as they make so many. Along with dipping in coffee, the complete opposite end of the spectrum is that they taste fantastic enjoyed straight out of the freezer too! You may need to make two batches for the freezer now that I’m thinking about it…

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1 cup creamy peanut butter
2 large eggs
1 1/2 tsp. vanilla extract
2 1/2 cups flour plus 2 T.
1 tsp. baking soda
1/2 tsp. salt
1 (12 oz.) pkg. semisweet chocolate chips

Beat butter, peanut butter, and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in chocolate chips. Drop by tablespoonfuls onto ungreased baking sheets. (I personally can’t bake on ungreased baking sheets… sticking scares me! My mama always taught me to “Pam my pan!”)

Bake at 350 degrees for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.
Yield: 5 dozen.

COOKING THE BOOKS, YA’LL!