Peppermint-Stick Spritz

Recipe by Smilyn
READY IN: 52mins
YIELD: 5 dozen




  • 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.