Best 2 Peppermint Stick Cookies Recipes

PEPPERMINT STICK COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well., Set aside half the dough. Divide remaining dough in half; add green food coloring to 1 portion and red food coloring to the other. Cover dough separately. Refrigerate 1-2 hours or until easy to handle., Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool 2 minutes before carefully removing from pans to wire racks to cool completely., In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.

PEPPERMINT STICK BUTTER COOKIES

Steps:

• 1. Prepare Basic cookie dough. ( Steps 2 through 4 are the basic recipe) Steps 5 through 11 are for peppermint stick COOKIE (The image for this step shows no bake chocolate truffle which is also posted..Enjoy.... SORRY ! if I confused anyone..I have made this so long I do it in my sleep.
• 2. On waxed paper combine flour salt and baking powder.
• 3. In Large bowl, with mixer on medium,beatsugar and butter 1 minute or till creamy, occasionally scraping sides with rubber spatula.
• 4. Add one egg and vanilla; beat until well mixed. Reduce speed to low; gradually add flour mixture just until blended, occasionally scraping sides with rubber spatula.
• 5. Divide dough in half; transfer half to another bowl; stir peppermint extract into this half of dough; divide this half into 1/4s again; in 1/4 dough mix green coloring paste. Take red coloring paste and mix red in other 1/4 dough.
• 6. Take plastic wrap and line a 9 by 9 metal baking pan with plastic wrap; with plastic wrap hanging over two sides of metal 9 by 9 pan.
• 7. Take plain dough and pat in to pan covering bottom of 9 by 9 metal baking pan freeze 10 minutes; after 10 minutes take green colored dough and press and pat onto half of the top of plain dough; repeat with red dough. Freeze again for ten minutes
• 8. Lift dough out of pan using plastic wrap that is over lapping sides; cut dough in 1/3's ; one 1/3 all green; second 1/3 all red; and middle 1/3 is half green one half red.
• 9. Cut each third crosswise in 3/8 strips. Twist each strip and place 1 1/2 inches apart on ungreased cookie sheet. Bake in 350 degree oven for 11 to 13 minutes or golden brown on bottom. remove to wire rack for cooling; repeat
• 10. Take cookies and dip one end tip in either white or dark chocolate that has been melted; then dip into either crushed peppermint or winter-green star-lite mints; refrigerate 15 minutes till set.
• 11. Store cookies in in tightly sealed container between waxed paper at room temperature up two one week or for three months in freezer.....Enjoy..Seasons Greetings..Merry Christmas..To All..