White Peppermint Snowballs
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Cut the cookie dough into 8 pieces
3
In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar
4
Roll the dough into 1-inch diameter balls
5
Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes
6
Remove from the oven and let cool slightly on cooling racks
7
Add 1/2 cup of the remaining powdered sugar to a small bowl
8
While the cookies are still warm, roll them in the sugar
9
Sprinkle with crushed peppermint candies and serve
10
As the cookies cool, they will flatten slightly
11
Preheat the oven to 375 degrees F
12
Cut the roll of cookie dough in half
13
Put the halves in separate large mixing bowls
14
In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough
15
In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough
16
Mix well with gloved hands until the color is well blended
17
Divide the white and red dough into 24 pieces each, (for a total of 48 pieces)
18
Roll each piece into a rope 8 inches long and about 1/4-inch in diameter
19
To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets
20
Gently twist together and shape into a candy cane
21
Repeat with the remaining pieces, spacing the cookies about 2 inches apart
22
Bake until edges are very lightly browned, about 10 minutes
23
Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks
24
Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks