Monday, December 19, 2011

Easy Peppermint Cookies

This is an incredibly easy cookie recipe, and a perfect way to use up broken candy canes. Because you know there are always some that end up broken.

On the other hand, these are also great after the holidays, when you're looking at left over candy canes and wondering if you'll get around to eating them before Valentine's day.

This recipe makes a very small batch - just a dozen cookies. You can double or triple the recipe if you want to make more, but sometimes a dozen cookies ir really all you need.

Since these are so quick to make you can whip up a small batch whenever you like.

If you don't happen to have candy canes, I've also seen peppermint bits that are sold for baking. If you're using candy canes, you want them in small bits - no larger than the size of lentils, or a bit smaller than that.

Peppermint Cookies

1 stick butter
1 cup all purpose flour
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon peppermint extract
1/4 cup crushed candy canes

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Put the butter, flour, sugar, vanilla, and peppermint extract in the bowl of your food processor. Pulse until the mixture becomes like wet sand, then run the processor until it begins clumping together. Add the crushed candy canes and run the processor until the candy is distributed in the dough.

Turn out the dough, and form it into a cohesive ball.

Portion the dough into 12 pieces, then form each piece into a ball. Place the balls on the prepared baking sheet, then flatten them with the palm of your hand to about 1/4 inch thick. They will spread just a little more as they bake.

Bake at 350 degrees until the cookies are barely browned on the edges. Move them to a rack to cool.