By AshK on November 09, 2007
Photo by J-Lynn
Photo by J-Lynn
"From Cook's Country magazine. Grind the peppermint candies in a food processor until they are pulverized. Times do not include chill time of at least 2 hours."
Serving Size: 1 (15 g)
Servings Per Recipe: 50
"Quartered this recipe to try it out before Christmas and it worked very well, getting about 24 very little cookies. Rolled to a 7inch x 4inch rectangle which didn't make many swirls since it was so small but very cute little biscuits came out. In the oven for about 7 to 8 minutes, watching like a hawk since they do overbake very easily. Crushed 5 candycanes though may use a bit more peppermint next time, or add peppermint to both parts of the dough since the flavour didn't seem very strong for our little cookies.
They're just like sugar cookies, a lot more like a biscuit in the UK but were still sweet enough to not need anything extra. Though having said that, it would be interesting to try them half dipped in some sort of peppermint chocolate.... Definitely a thought for next time! Will be making these on Christmas day!"
"First of all, the best thing about this recipe is that the dough is just the perfect consistency. When rolling it out (usually the 'hard part'), it is actually very easy to work with. I made the recipe exactly as directed; I'm sure it helps to have fairly cold butter. (Softened, but colder than room temperature.) I only had 2 regular sized candy canes to grind up, but it was enough. I also used just slightly less than 1 tsp. of peppermint extract, so the cookies have just a light mint flavor which we like. I rolled the dough to the exact dimensions specified, but I prob. cut them just a bit thinner, because I got almost 6 dozen. They are VERY easy to overbake. And I found that if I accidentally sliced one tray-full just a bit thinner than the others, then they'd burn. So you really have to check them often. Nice light crunchy cookie, and dresses up holiday cookie plates beautifully!"