| 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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