Classic
Holiday Sugar Cookies with Pure Peppermint
By FBWorld Team
The
peppermint flavor has become an integral part of the holiday
season goodies. So why not offer loved ones and party
guests the classic peppermint taste at your next holiday
gathering with this recipe for Holiday Sugar Cookies from
Nielsen-Massey. Enjoy!
Classic
Holiday Sugar Cookies with Pure Peppermint
Makes:
about 3 Dozen
Ingredients:
3 cups All-Purpose Flour
2 tspn. Baking Powder
3/4 tspn. Salt
1 cup (2 sticks) Unsalted Butter, (softened)
1 cup Superfine Sugar (purchase or process granulated
sugar for about 20 seconds in a food processor)
2 tbls. Heavy Whipping Cream
3 1/4 tspn. Nielsen-Massey Madagascar Bourbon Pure Vanilla
Extract
1 tspn. Nielsen-Massey Pure Peppermint Extract
2 Eggs
1/4 cup Confectioners' Sugar (for dusting work surface)
1/4 cup All-Purpose Flour (for dusting work surface)
Procedures:
1. Position oven rack in the center of
oven & preheat to 350 degrees F.
2.
Line two large, heavy light-colored baking sheets with
parchment paper; set aside.
3.
In a medium bowl, whisk flour, baking powder and salt
until blended; set aside.
4.
In a large mixing bowl, add butter, sugar, cream, vanilla
and peppermint extracts; beat with a handheld mixer on
medium speed until fluffy, about 2 minutes, scraping sides
of bowl as needed. Reduce speed to medium-low; add eggs
one at a time and beat after each addition. Using a rubber
spatula, fold in the dry ingredients one half at a time.
5.
Divide dough into two even pieces, press each piece into
a disk shape, wrap tightly with plastic wrap and refrigerate
for about 1 hour. Dough should be cool and firm but easy
to work with.
6.
In a small bowl, whisk confectioners' sugar and flour
until blended; set aside. Working with one piece of dough
at a time, place on a clean, dusted surface.
7.
Roll dough to about 1/8-inch thickness. Use cookie cutters
to cut shapes and transfer with a thin offset metal spatula
to prepared cookie sheets. For even baking, do not overcrowd
cookies. Gather remaining dough, cover with plastic and
chill. Continue with second chilled dough.
For
best results, bake one sheet pan at a time until done,
about 10 minutes; remove and place cookies on wire racks
to cool. Decorate and store in an airtight container.
Peppermint
Glaze and Peppermint Piping Icing
Ingredients:
1 1/4 cups Confectioners' Sugar
1 tbls. Meringue Powder
2 tbls. Water
1/2 tspn. Nielsen-Massey Pure Peppermint Extract (may
substitute with Nielsen-Massey Madagascar Bourbon Pure
Vanilla Extract)
Variety Gel Food Colors
Procedures:
1. In a small bowl, whisk together sugar
and meringue powder.
2.
Add water and peppermint extract, stir until smooth.
3.
Glaze cookies in desired colors and set aside to dry before
piping.
4.
For the piping icing, remake the glaze recipe and add
additional confectioners' sugar, one tablespoon at a time
until desired consistency is reached.
5.
Divide icing into small bowls; add desired gel colors.
6.
Select pastry tips, prepare pastry bags and creatively
pipe icing onto glazed cookies.
Other
Related Links:
Refresh
Holiday Parties with Peppermint
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