There’s just something about baking that will always put me in the holiday mood. And having a two-year old, it is a MUST that we bake cookies for Santa. I wanted to do something a little different and the idea came to me while crushing peppermints for peppermint bark. Peppermint Kisses.
I spotted this recipe a couple of weeks ago on Sing for Your Supper, which is one of my favorite blogs to follow. She had an absolutely genius idea! She made what she calls “candy cane flour.” Basically what it is, is peppermints or candy canes crushed really fine so it’s a fine powder. I achieved this with my mortar and pestle, but you could do it with a food processor or something. This was a really fun recipe to make, it makes a great presentation AND it’s really yummy! It’s just a light taste of peppermint, hence her name for the recipe. Now if I could only find where I put my “Cookies for Santa” plate!
Recipe from: Sing for your Supper
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/3 cup candy cane flour (see note above)
10 tbsp butter, softened
1 cup white granulated sugar
1 large egg
1 egg yolk (in addition to the other egg)
1 tsp vanilla
crushed peppermints for garnish
1 cup white chocolate chips, to be melted and drizzled over the cookies
Preheat oven to 350.
In a large bowl, sift together the flour, baking powder, salt and candy cane flour. In the bowl of a stand mixer fitted with the paddle attachment (you could use a hand mixer with a large bowl, it’ll just give it a workout!), cream the butter until smooth, beat in the sugar until light and fluffy and pale (about two minutes). Add the whole egg and egg yolk and beat for one to two minutes before adding the vanilla and mixing well. Add the flour mixture slowly, but steadily and continue mixing until well incorporated.
Drop rounded teaspoonfuls (I made balls) onto a cookie sheet lined with a silicone mat or parchment paper. Bake 9-11 minutes, or until they seem done. They won’t (shouldn’t) turn color, so you can’t do it till they’re golden!
Cool completely before decorating. To decorate, melt the chocolate: I put 1 cup white chocolate chips in a microwave-safe bowl and heated at 70% power for 1 minute, then stirred well until it was smooth. Then put the chocolate in a small ziploc bag, close it and snip off one of the bottom corners (snip it small so it’s not a huge glob that comes out). Drizzle over the cookies, then sprinkle the crushed peppermints over the top.