Saturday

Crunchy Peppermint Cookie Recipe

Fire up the oven. Cookies require no tricky recipe adjustments when baking in high altitudes!

Crunchy Peppermint Christmas Cookies

* If you can refrain from eating the cookie dough, this recipe makes five dozen.

  • 1.5 cups butter
  • 2 eggs
  • 1.5 tablespoons baking powder
  • 6 cups flour
  • 2 cups sugar
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1 cup crushed peppermint candy

How to:
  1. Cream butter and sugar.
  2. Beat in eggs, one at a time.
  3. Add dry ingredients to the batter in two batches, alternating with milk.
  4. Stir in crushed candy.
  5. Spoon onto cookie sheet.
  6. Bake for 10-12 minutes @ 375 degrees.

This recipe is even better than that one!

3 comments:

Kathryn said...

We must be related-if you can refrain from eating the dough!! LOL!
These are excellent! I must make mine smaller, even with burning the first dozen (don't use the bottom rack) and eating probably a dozen raw, I still made up almost 7 dozen. They are great, cooked in exactly 10 minutes, and look great too!

Kate said...

Hi, Kathryn!

Aren't they yummy??? Now this year, we made Peppermint Whoopie Pies! I've gotta post that recipe. It is 2 die 4!

Happy New Year and let's resolve to never stop nibbling on the cookie dough! :D

Anonymous said...

I got nothing but dry flour mixture. I didn't know what to do so added more milk and they came out like biscuits. Very disappointed. Any suggestions? I am at 6500...trish