Thursday, December 18, 2008

A Few of My Favorite Things

Peppermint Candy Sandwich Cookies

Creamy peppermint frosting is encased between two buttery vanilla cookies. Tiny bits of peppermint candy add a nice crunch to the filling and pink sanding sugar adds a pretty sparkle to the top.

Cookie Ingredients:
2 cups powdered sugar
1 cup
Butter, softened
2 eggs
1/4 teaspoon peppermint extract, if desired
3 1/4 cups all-purpose flour

Pink decorator sugar
Filling Ingredients:
2 cups powdered sugar
1/4 cup Butter, softened
2 to 3 tablespoons Milk

1 drop red food color
1/4 cup finely crushed peppermint candies or candy canes

Decorations Ingredients:

Red, white or pink decorator sugar or edible glitter, if desiredCombine 2 cups powdered sugar and 1 cup butter in large bowl; beat at medium speed until creamy. Add eggs and peppermint extract; continue beating until well mixed. Reduce speed to low; add flour. Beat until well mixed. Divide dough into fourths; wrap each fourth in plastic food wrap. Refrigerate until firm (at least 1 hour).

Heat oven to 350°F. Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated) to 1/16 to 1/8-inch thickness. Cut with 2-inch cookie cutter. Cut a 1/2-inch circle from center of half of cookies. Place 1 inch apart onto ungreased cookie sheets. Sprinkle cookies with center cut-out with decorator sugar. Bake for 7 to 8 minutes or until edges begin to brown. Cool on cookie sheets 1minute; remove to wire rack. Cool completely.

Combine 2 cups powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough half & half for desired spreading consistency. Add red food color and crushed candies; continue beating until creamy. Spread 1 teaspoon filling onto bottom-side of cookie without holes. Top with cookie with center cut–out, bottom-side down. Sprinkle with decorator sugar or edible glitter, if desired.

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