12 Days of Cookies - Day 12: Sandra's Shortcut Peppermint SnowballsWhite Peppermint Snowballs Recipe courtesy Sandra Lee
Prep Time: 20 min Inactive Prep Time: -- Cook Time: 10 min Level: Easy Serves: 36 (1-inch) cookies Ingredients a.. 1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury) b.. 1/2 teaspoon peppermint extract (recommended: McCormick) c.. 1/3 cup crushed peppermint candies, plus more for garnishing d.. 1 cup powdered sugar, divided Directions Preheat the oven to 350 degrees F. Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar. Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks. Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve. As the cookies cool, they will flatten slightly. Variation: Peppermint Candy Cane Twists a.. 1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury) b.. 1/2 cup all-purpose flour c.. 1/2 teaspoon peppermint extract (recommended: McCormick) d.. 1/2 teaspoon red food coloring Preheat the oven to 375 degrees F. Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended. Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter. To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks. Yield: 24 cookies Prep Time: 25 minutes Cook Time: 10 minutes per batch Ease of preparation: easy Printed from FoodNetwork.com on Fri Dec 11 2009 © 2009 Scripps Networks, LLC. All Rights Reserved Dixie @-> ~ <-@ ...And she brought forth her firstborn Son, and wrapped Him in swaddling cloths, and laid Him in a manger, because there was no room for them in the inn. Now there were in the same country shepherds living out in the fields, keeping watch over their flock by night. And behold, an angel of the Lord stood before them, and the glory of the Lord shone around them, and they were greatly afraid. Then the angel said to them, "Do not be afraid, for behold, I bring you good tidings of great joy which will be to all people. "For there is born to you this day in the city of David a Savior, who is Christ the Lord. "And this will be the sign to you: You will find a Babe wrapped in swaddling cloths, lying in a manger." And suddenly there was with the angel a multitude of the heavenly host praising God and saying: "Glory to God in the highest, and on earth peace, good will toward men!"That is what Christmas is all about Charlie Brown! http://www.youtube.com/watch?v=outube.com/watch?v=DKk9rv2hUfA _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
