These thin, unassuming peppermint cookies are delicious
plain or iced with royal icing or white dipping chocolate.
These easy, smooth-slicing and fast-baking cookies are
a great choice for a gift
roll of cookie dough. This recipe makes enough for
2 rolls of dough.
1 cup butter,
softened
2/3 cup sugar
3 egg yolks
1 tsp. peppermint extract
2 1/2 cups sifted flour
food coloring, optional
optional:
4 oz. white dipping
chocolate, melted, or 1/2 batch royal
icing
Cream
butter, sugar, egg yolks and peppermint extract. Mix
in flour.
If
you want plain cookies, simply roll dough into a long
(about 2 feet), thin log. If you want solid-colored
cookies, add in 5 - 6 drops of your choice of color
and mix thoroughly. If you want to make the tri-colored
cookies shown, divide dough into three equal batches.
Leave one plain, color one with red food coloring and
one with green. Roll each batch into a long rope (about
two feet long). Stack them together like a pyramid (see
slicing photo, below).
Wrap
dough in plastic wrap and chill for a few hours. You
can refrigerate the dough for up to a week, or divide
long log into two rolls, wrap tightly in foil, and freeze
until you're ready to use it.
Preheat
oven to 400°. Unwrap cookies and slice into thin
(1/8 - 1/4"), uniform discs. Bake on ungreased
cookie sheet for 7 - 10 minutes, depending on thickness.
Remove to wire rack to cool. Spread or drizzle with
melted white chocolate or royal
icing, if desired.
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