makes about 40 cookies
1 cup (2 sticks) unsalted butter
1 cup powdered sugar
1 drop red food coloring gel
1 1/4 teaspoons peppermint extract
2 cups all purpose flour
1/4 cup rice flour
1/4 teaspoon salt
2 tablespoons crushed peppermint candies
1 tablespoon very coarse red sugar*
1 cup powdered sugar mixed with finely crushed candy canes for rolling in.
Preheat your oven to 350°F and arrange the oven racks in the upper and
lower thirds of the oven. Line two pans with parchment or silicone
baking liners.
Cube up your butter and let it sit at room temperature for a few minutes
to soften. You don't want it too soft for this recipe, just warm enough
that you can work with it.
In your mixer equipped with the paddle, combine the butter and sugar and
beat on medium high speed for three-four minutes until smooth and
fluffy. Scrape down the bowl and add the drop of red food coloring and
peppermint extract, beat again until well mixed, scraping down the bowl
as needed.
In the meantime, combine the flours, salt, crushed candy and red sugar together.
Add the flour mixture to your mixing bowl of what is essentially pink
peppermint butter cream frosting and mix on low speed to combine. Scrape
down the sides as needed.
Once the dough has is evenly mixed and has just come together, stop beating.
Roll the dough into balls just under 1". Place the
balls on a tray and refrigerate for 15 minutes. Once chilled, arrange
the balls on your baking sheet, leaving 2" of space between each.
Bake cookies for 12-15 minutes, rotating once half way through baking
until the cookies have a golden blush and the bottoms are brown.
Allow the cookies to cool completely on a wire wrack before coating with
powdered sugar. To coat: mix the cup of powdered sugar with crushed
candy cane in a bowl, add the cookies, a few at a time. Toss gently to
coat and then repeat with the remaining cookies.
enjoy!
No comments:
Post a Comment