| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | servings | ||
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1/2 | c | (1 stick) unsalted butter; at room temperature |
| 1 | c | Confectioners' sugar |
| 1 | Egg | |
| 1/2 | ts | Peppermint extract |
| 1/2 | ts | Vanilla |
| 8 | Squares; (1 ounce each) white chocolate, melted | |
| 1/2 | c | Finely crushed candy canes |
| 1 | hour. |
INSTRUCTIONS
Cost: $ Preparation Time: 20 minutes Difficulty Level: 2 Servings: makes 4 cups Source: Family Circle's "All-time Favorite Recipes" 1. Stir together flour and salt in a medium-size bowl. 2. Beat butter and confectioners' sugar in a large bowl until smooth and creamy. Beat in egg. Mix in peppermint extract and vanilla. 3. Beat in flour mixture. Cover dough with plastic wrap; refrigerate 4. Heat oven to 375 degrees F. 5. Shape dough into 1-inch balls; place on lightly greased baking sheets. 6. Bake in heated 375 degree F oven 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely. 7. To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on waxed paper to harden. Nutritional Information: (per cookie) 83 Calories; 1 g Protein; 4 g Fat; 11 g Carbohydrate; 19 mg Sodium; 10 mg Cholesterol Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster v2.0l.
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