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SPICED THINS RECIPE
Ingredients:
1
cup
packed brown sugar
1
cup
vegetable shortening, at room temperature
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cloves
1 cup unsulfured molasses
4 cups flour
1 large egg white, beaten
Sanding sugar, for sprinkling
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cloves
1 cup unsulfured molasses
4 cups flour
1 large egg white, beaten
Sanding sugar, for sprinkling
Directions:
Using an electric mixer, beat the brown sugar
and shortening at high speed until fluffy, about 5 minutes. Mix in the
pie spice, baking powder, baking soda, vanilla and cloves at low speed
until blended. Gradually mix in the molasses at low speed. Mix in the
flour at low speed, scraping the bowl as needed. Divide the dough into
quarters, shape into disks and wrap in wax paper; refrigerate until
firm, at least 1 hour.
Position racks in the upper and lower thirds of
the oven and preheat to 325 degrees . Line 2 cookie sheets with
parchment paper. On a lightly floured surface, roll out a disk of dough
until paper-thin. Using a 3-inch cookie cutter, cut out the cookies;
using a metal spatula, transfer to the prepared cookie sheets. Repeat
with another disk of dough; reroll the scraps and cut out more cookies
to fill both cookie sheets. Brush lightly with the egg white and
sprinkle sanding sugar on top. Bake, switching the pans halfway through,
until browned and set in the center, about 20 minutes. Transfer to
racks to cool. Repeat with the remaining disks of dough.
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Source (credit):http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/spiced-thins
SPICED THINS RECIPE
CHOCOLATE PEPPERMINT CRUNCH COOKIES RECIPE
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (like Hershey’s)
1 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces 72% cacao dark chocolate
half of a 9.5 oz bag of Andes Peppermint Crunch, cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unsweetened cocoa powder (like Hershey’s)
1 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces 72% cacao dark chocolate
half of a 9.5 oz bag of Andes Peppermint Crunch, cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside.
Melt dark chocolate with the butter in a small heatproof bowl in the microwave for ~45 seconds. If chocolate is not completely melted, stir mixture until it is. Let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in Peppermint Crunch chunks.
Using a 1.5 inch ice cream scoop or roll into balls for perfectly round cookies.
Bake until cookies are flat and surfaces crack, about 12 minutes (cookies should be soft). Slide parchment sheets onto wire racks and allow cookies to cool. Cookies will be soft at first, but after cooling will maintain their shape – parchment paper is a must!
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside.
Melt dark chocolate with the butter in a small heatproof bowl in the microwave for ~45 seconds. If chocolate is not completely melted, stir mixture until it is. Let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in Peppermint Crunch chunks.
Using a 1.5 inch ice cream scoop or roll into balls for perfectly round cookies.
Bake until cookies are flat and surfaces crack, about 12 minutes (cookies should be soft). Slide parchment sheets onto wire racks and allow cookies to cool. Cookies will be soft at first, but after cooling will maintain their shape – parchment paper is a must!
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Source (credit):http://www.thethriftycrafter.com/tag/easy-entertaining/
CHOCOLATE PEPPERMINT CRUNCH COOKIES RECIPE
PEPPERMINT BAR COOKIES RECIPE
Ingredients:
1 (16.5-ounce) package refrigerated ready-to-bake sugar cookie dough
1 cup miniature marshmallows
1/3 cup white chocolate morsels
1/3 cup crushed hard peppermint candies
1 cup miniature marshmallows
1/3 cup white chocolate morsels
1/3 cup crushed hard peppermint candies
Directions:
Preheat oven to 350. Line a 9x9-inch baking pan with aluminum foil,
allowing foil to extend over sides of pan. Spray with nonstick cooking
spray.
Using your hands, press dough evenly into the bottom of prepared pan.
Bake for 18-20 minutes. Remove from oven, and immediately sprinkle with marshmallows and morsels.
Bake for 3 to 4 minutes longer, or until
marshmallows are puffed.
Sprinkle with crushed candy. Cool completely in
pan (about 1 hour).
To serve, lift foil to remove uncut bars from pan. Place on a cutting board. Fill a pitcher with hot water. Place a long, sharp knife in pitcher. Using warm knife, cut into 9 large squares. (Mine yielded 14 squares).
******************
Source (credit):http://nomnomblingbling.blogspot.com/2011/12/nomnom-peppermint-bar-cookies.html
PEPPERMINT BAR COOKIES RECIPE
SPICED HOLIDAY SUGAR COOKIES RECIPE
2 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/8 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
1 egg
2 teaspoons McCormick® Pure Vanilla Extract
Glaze
1 cup confectioners' sugar
3 to 4 teaspoons milk
1/2 teaspoon McCormick® Pure Vanilla Extract
3 to 4 drops McCormick® Assorted Food Colors and Egg Dye
Directions:
1. Mix flour, baking soda, nutmeg and salt; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm.
2. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. For the Glaze, mix all ingredients except food colors. (Stir in additional milk as needed to thin Glaze or more confectioners' sugar to thicken, if needed.) Place small amount of glaze into small shallow bowls, using one bowl for each color desired. Stir drops of food color into glaze until desired shade is reached.
5. To decorate cookies, hold cookie by its edge and dip top of cookie into glaze. (Or spoon the glaze onto cookie using a teaspoon.) Place glazed cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) Add decorative details to cookies as follows: Spoon tinted glaze into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze glaze through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly glazed cookies. Makes 7 dozen or 28 (3 cookie) servings.
******************
Source (credit): http://www.recipegoldmine.com/chrcook/spiced-holiday-sugar-cookies.htmlSPICED HOLIDAY SUGAR COOKIES RECIPE
PEPPERMINT DIPPED CHOCOLATE COOKIES RECIPE
Ingredients:
1 (17.5 oz.) package Pillsbury® Chocolate Cookie Mix with Crushed Peppermint Candy
1 large egg
1/2 cup butter softened*
1 (16 oz.) container Pillsbury Peppermint Frosting
Directions:
Heat oven to 375°F. Reserve peppermint candy pouch for topping.
Combine cookie mix, softened butter and egg in medium bowl. Mix with spoon until soft dough is formed. Drop by rounded teaspoons on cookie sheet 2 inches apart.
Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes. Transfer to wire rack. Cool completely.
Microwave opened container of frosting on HIGH 20 seconds; stir. Microwave 10 seconds more; stir until smooth. Dip cooled cookies half-way into frosting. Scrape excess from bottom of cookie on edge of container. Place on wire rack. Sprinkle immediately with reserved peppermint pieces. Allow frosting to set 30 minutes or until hardened
*To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
For easy clean up, place wax paper under wire racks before dipping cookies.
Combine cookie mix, softened butter and egg in medium bowl. Mix with spoon until soft dough is formed. Drop by rounded teaspoons on cookie sheet 2 inches apart.
Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes. Transfer to wire rack. Cool completely.
Microwave opened container of frosting on HIGH 20 seconds; stir. Microwave 10 seconds more; stir until smooth. Dip cooled cookies half-way into frosting. Scrape excess from bottom of cookie on edge of container. Place on wire rack. Sprinkle immediately with reserved peppermint pieces. Allow frosting to set 30 minutes or until hardened
*To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
For easy clean up, place wax paper under wire racks before dipping cookies.
******************
Source (credit):http://see.walmart.com/smuckers-holiday/new-cookies.html
PEPPERMINT DIPPED CHOCOLATE COOKIES RECIPE
PEPPERMINT SNICKERDOODLES RECIPE
2 tablespoons sugar
1/2 teaspoon cinnamon
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup all-purpose flour
Directions:
Place the candy canes in a heavy-duty zip top bag. Using a hammer or something heavy, hit the candy canes to break until they are fine crumbs.
In a small bowl, combine the crushed candy canes with the sugar and cinnamon.
Place the cookie dough in a medium bowl and break into chunks. Add in the flour and mix until combined. Reshape the dough back into a log and cut into 32 equal pieces. Roll each piece into a ball and then roll in the candy cane/sugar/cinnamon mixture. Place on a baking sheet, placing 2-inches apart.
Bake for 10-14 minutes, or until the edges are slightly brown. Remove from oven and cool for 1 minute on baking sheet before removing to a wire rack to cool completely.Yield: 32 cookies
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Source (credit): http://www.tasteandtellblog.com/2011/11/peppermint-snickerdoodles/PEPPERMINT SNICKERDOODLES RECIPE
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