These dainty pink meltaway cookies are
a winning combination of mint and chocolate. They will look special
at any cookie exchange.
Peppermint
Petites
- Cookie Ingredients:
- 1 cup butter or margarine,
softened
1/2 cup granulated sugar
1/2 teaspoon peppermint extract
3 to 4 drops red food color
2 cups all-purpose flour
-
- Frosting Ingredients:
- 1 cup powdered sugar
1 tablespoon butter or margarine, softened
1 (1-ounce) square unsweetened baking chocolate, melted
1 to 2 tablespoons milk
Crushed candy canes or peppermint candy
- Heat oven to 375°F
(190°C).
- Combine all cookie ingredients
except flour in large bowl. Beat at medium speed, scraping bowl
often, until creamy. Reduce speed to low; add flour. Beat until
well mixed.
- Shape dough into 1-inch
balls. Place 1 inch apart onto ungreased cookie sheets. Bake
for 10 to 13 minutes or until edges are lightly browned. Cool
completely.
- Meanwhile, combine powdered
sugar, 1 tablespoon butter and melted chocolate in small bowl.
Beat at low speed, adding enough milk for desired spreading consistency.
Frost cookies; sprinkle with crushed candies.
Makes 4 1/2 dozen cookies.
Tips:
- Decorate top of cookie
with crème de menthe candies, unwrapped, cut diagonally
into quarters rather than crushed peppermint candy.
- If frosting becomes too
stiff, stir in additional milk, one teaspoon at a time.
- If you prefer white frosting,
omit melted chocolate.
Nutrition Facts (1 cookie):
Calories: 70, Fat: 4g, Cholesterol: 10mg, Sodium: 30mg, Carbohydrates:
7g, Dietary Fiber: 0g, Protein: 1g
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