Quick, easy and unique! Peppermint melt aways, with their candy cane like flavor, will add a little something special to your holiday treats!
Here is another one of my family Christmas cookie recipes. I’ve always liked these. They are as pretty as they are delicious with their candy cane-like flavor. Peppermint melt aways are actually really quick to make. I made a batch of these yesterday in 45 minutes, start to finish, including taking pictures for this post. Not too bad if you ask me. If you want to roll up or twist the two dough colors together for a different look you totally can. I really like the swirly marbled look myself, though. So if you’re looking for something a little different this holiday season, give these a try!
After you mix up the cookie dough, remove half the dough from your mixing bowl. Add the almond extract to the remaining dough in the bowl. Mix well and remove from the bowl and set aside. Put the half of dough first removed from the bowl, back in the mixing bowl. Mix in red food coloring and the peppermint extract.
Just a note here about the peppermint. If you are using a peppermint flavoring oil instead of peppermint extract, only add half of what the recipe calls for. Flavoring oil is much more potent than extract.
Divide each color of dough in half. I find it best to work with half the dough at a time so the colors don’t become over mixed. Knead half the white and half the red together just until it becomes slightly marbled. Roll out the dough to a 1/4 inch thick.
Using a 2 inch circle cookie cutter, cut out as many circles as you can. Without kneading, press the dough scraps together, roll out and cut out again. Repeat with the remaining halves of dough. Place the cookies on lightly greased baking sheets and baked at 375 for 8 to 10 minutes. The bottom edges with just be beginning to brown. Cool completely and store in an airtight container.
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Quick, easy and unique! Peppermint melt aways, with their candy cane like flavor, will add a little something special to your holiday treats!
Makes 3 Dozen
Ingredients
- 1 Cup Shortening ((don’t sub. with butter))
- 1 Cup Powdered Sugar
- 1 Egg
- 1 tsp Salt
- 2 1/2 Cups Flour
- 1 1/2 tsp Almond Extract
- 1/2 tsp Peppermint Extract
- Red Food Coloring
Instructions
- Preheat the oven to 375 degrees. Lightly spray baking sheets with non-stick cooking spray or line with parchment paper.
- In a mixing bowl, cream the shortening and powdered sugar. Beat in the egg and salt. Stir in the flour.
- Remove half the cookie dough from the bowl and set aside.
- Add the almond extract to the remaining dough in the bowl and mix well. Remove the dough from the bowl and set aside.
- Put the first potion of dough removed back in the bowl and add the peppermint extract and red food coloring. Mix well.
- Divide the the white and red potions of dough in half (it is easy to work with half the dough at a time). Knead half the white dough with half the red dough just until a slightly marbled look occurs.
- Roll out the dough and cut out with a 2 inch circle cookie cutter. Place cut out cookies on the prepared baking sheets.
- Without kneading again, press the cookie dough scraps together and roll out and cut out cookies again.
- Repeat with remaining halves of cookie dough.
- Bake cookies at 375 for 8-10 minutes. The bottom edges will be just beginning to brown.
- Move to a cooking rack and cool completely.
Store in an airtight container.
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