Wednesday, October 5, 2011

ROLLED PEPPERMINT COOKIES

1/2 cup solid shortening
1/2 cup granulated sugar
1 egg yolk
1 1/2 tsp vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 tbsp milk
1 tsp peppermint extract

Cream the shortening and sugar together until creamy. Blend in the egg yolk and vanilla extract.

Sift the flour, baking powder, and salt together into a small bowl. Add the flour mixture, alternately with the milk, to the creamed mixture beating to blend. Add the peppermint extract and mix in well. Chill the dough.

Roll chilled dough out to 1/8-inch thickness. Cut into desired shapes and place on very lightly sprayed baking sheets. Bake at 375 degrees for about 10 minutes until lightly browned. Do not overbake.

Yield: 2 dozen cookies

NOTE: If you wish, you can melt some white chocolate and dip half of each cookie in the chocolate then sprinkle tops of cookies with finely crushed peppermint candy. Or you can omit the chocolate and sprinkle tops of hot cookies with the finely crushed peppermint candy.





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