RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2612
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| Recipe Name: |
Peppermint Cookies |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-12-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
25.00
Minutes |
Number of Servings: |
18 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
18 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.15
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
To have enough crushed candy for this recipe, use 9 medium candy canes or 36 peppermint hard candies.
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Ingredients:
2 Tablespoons milk, whole
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Directions:
HEAT oven to 350ºF.
BEAT shortening, brown sugar, sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in 1/2 cup crushed candy. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet.
BAKE 8 to 10 minutes or until lightly browned. Immediately sprinkle each cookie with about 1/4 teaspoon crushed candy. Cool 2 minutes. Remove to rack to cool completely |
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| Nutrition per Serving: |
| Calories: |
51 |
Total Carbs: |
10.8 |
Net Carbs: |
10.4 |
| Cholesterol: |
0.7 |
Fat: |
0.1 |
Protein: |
1.47 |
| Fiber: |
0.33 |
Sodium: |
161.79 |
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