The reviews of these Peppermint Layered Cookies from My Recipes were so good I thought I would give them a whirl. However, I was wondering if there was an easier way to do this. After reading a reviewer state she made a layered cookie in a pan I thought I would revise this one.
I also did not want 70 cookies so I halved the recipe. For the complete recipe you can look here.
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 3 cups flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg plus 2 egg yolks
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract, divided
- 20 to 25 drops red food coloring
- 15 to 20 drops green food coloring
- 10 ounce white chocolate, finely chopped
- 5 ounces peppermint candy canes or peppermint candies, finely crushed Red sprinkles
1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy, about 4 minutes. Meanwhile, sift flour, baking powder, and salt into a separate bowl.
2. With mixer running, add egg and yolks one at a time, beating well after each addition. Add vanilla. Slowly add flour mixture and beat on low just until combined.
Divide dough into thirds. Shape one third into a disk; set aside. Return another third to mixer, raise speed to medium-low, and add 1/4 tsp. peppermint extract and red food coloring; shape into a disk and set aside. Clean mixing bowl and paddle attachment. Put last third of dough in mixing bowl and beat in remaining 1/4 tsp. peppermint extract and green food coloring; shape into a disk and set aside.
Layer a loaf pan with saran wrap. I used a mini loaf pan for a half recipe. Press dough into the pan one color at a time.
Refrigerate for a few hours or freeze for 30 to 45 minutes.
Preheat Oven to 350. Take out the entire dough loaf. Trim off the ends if not even and slice into 1/3 inch piece.
I cut most of them in half for shorter cookies
Note: Store cookies, peppermint ends up, in an airtight container at cool room temperature or in refrigerator for up to 1 week. Freeze cookies for up to 2 months.
. Bake cookies 7 minutes, then switch positions of baking sheets and bake until bottoms are light golden brown, 7 minutes more. Cool cookies on wire racks..
Microwave white chocolate and tip the top 1/3 into the chocolate and then sprinkle with candy cane or red sprinkles. Let the dry completely.
Very festive and worth trying for 4th of july in red white and blue!!!
Picture from My recipes.com
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