Peppermint-Stick Spritz

Total Time
52mins
Prep 45 mins
Cook 7 mins

From Better Homes and Garden's 2004 Christmas Cookie Magazine

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  3. Beat in sugar and baking powder until combined, scraping sides of bowl occasionally.
  4. Beat in egg and peppermint extract until combined.
  5. Beat in as much of flour as you can with the mixer.
  6. Stir in any remaining flour.
  7. Pack un-chilled dough into cookie press fitted with an ½ inch star plate.
  8. Force dough through press to form 3 ½ to 4 inch long sticks about 1 inch apart on an ungreased cookie sheet.
  9. If desired, bend into candy-cane shapes.
  10. Bake in preheated oven for 7 to 9 minutes or until edges are firm but not brown.
  11. Transfer to a wire rack and let cool.
  12. In a small heavy saucepan, melt white chocolate and shortening over low heat, stirring frequently.
  13. Dip one end of each stick into melted white chocolate, letting excess drip off.
  14. Place on waxed paper.
  15. Sprinkle with crushed peppermint candy.
  16. Let stand until set.
  17. To store: Place cookies in layers separated by waxed paper in an airtight container.
  18. Store at room temp for up to 3 days.

Reviews

(1)
Most Helpful

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.

Sherri35 November 30, 2008

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