Prep 45 mins
Cook 7 mins
From Better Homes and Garden's 2004 Christmas Cookie Magazine
- 3⁄4 cup butter, softened
- 1⁄2 cup sugar
- 1 teaspoon baking powder
- 1 egg
- 1⁄2 teaspoon peppermint extract
- 1 3⁄4 cups all-purpose flour
- 6 ounces white chocolate baking squares, chopped
- 1 tablespoon shortening
- 1⁄3 cup finely crushed striped round peppermint candy
- Preheat oven to 375°F.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in sugar and baking powder until combined, scraping sides of bowl occasionally.
- Beat in egg and peppermint extract until combined.
- Beat in as much of flour as you can with the mixer.
- Stir in any remaining flour.
- Pack un-chilled dough into cookie press fitted with an ½ inch star plate.
- Force dough through press to form 3 ½ to 4 inch long sticks about 1 inch apart on an ungreased cookie sheet.
- If desired, bend into candy-cane shapes.
- Bake in preheated oven for 7 to 9 minutes or until edges are firm but not brown.
- Transfer to a wire rack and let cool.
- In a small heavy saucepan, melt white chocolate and shortening over low heat, stirring frequently.
- Dip one end of each stick into melted white chocolate, letting excess drip off.
- Place on waxed paper.
- Sprinkle with crushed peppermint candy.
- Let stand until set.
- To store: Place cookies in layers separated by waxed paper in an airtight container.
- Store at room temp for up to 3 days.
I love finding more recipes that I can use in my cookie press and these are so good. The only thing I did differently was to use colored sugar instead of crushed peppermint candies. I know my kids wouldn't have liked them that minty. I still used the peppermint extract, but after dipping them in the white chocolate, we just sprinkled them with the red and green sugar. They looked really pretty.