The reviews of these Peppermint Layered Cookies from My Recipes were so good I thought I would give them a whirl. However, I was wondering if there was an easier way to do this. After reading a reviewer state she made a layered cookie in a pan I thought I would revise this one.
I also did not want 70 cookies so I halved the recipe. For the complete recipe you can look here.
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 3 cups flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg plus 2 egg yolks
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract, divided
- 20 to 25 drops red food coloring
- 15 to 20 drops green food coloring
- 10 ounce white chocolate, finely chopped
- 5 ounces peppermint candy canes or peppermint candies, finely crushed Red sprinkles
1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy, about 4 minutes. Meanwhile, sift flour, baking powder, and salt into a separate bowl.
2. With mixer running, add egg and yolks one at a time, beating well after each addition. Add vanilla. Slowly add flour mixture and beat on low just until combined.
Divide dough into thirds. Shape one third into a disk; set aside. Return another third to mixer, raise speed to medium-low, and add 1/4 tsp. peppermint extract and red food coloring; shape into a disk and set aside. Clean mixing bowl and paddle attachment. Put last third of dough in mixing bowl and beat in remaining 1/4 tsp. peppermint extract and green food coloring; shape into a disk and set aside.
Layer a loaf pan with saran wrap. I used a mini loaf pan for a half recipe. Press dough into the pan one color at a time.
Refrigerate for a few hours or freeze for 30 to 45 minutes.
Preheat Oven to 350. Take out the entire dough loaf. Trim off the ends if not even and slice into 1/3 inch piece.
I cut most of them in half for shorter cookies
Note: Store cookies, peppermint ends up, in an airtight container at cool room temperature or in refrigerator for up to 1 week. Freeze cookies for up to 2 months.
. Bake cookies 7 minutes, then switch positions of baking sheets and bake until bottoms are light golden brown, 7 minutes more. Cool cookies on wire racks..
Microwave white chocolate and tip the top 1/3 into the chocolate and then sprinkle with candy cane or red sprinkles. Let the dry completely.
Very festive and worth trying for 4th of july in red white and blue!!!