October 17, 2009

It’s all about Peppermint

By Cindy Goff
Topics:
Baskets
Recipes

I know it’s hard to imagine baking and getting ready for the holidays in October but this recipe is a great one to make ahead and freeze for up to 4 months!   ENJOY!

PEPPPERMINT PINWHEEL COOKIES from Southern Living 12/08 

  •  1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp red food coloring
  1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and flutty.  Add egg and vanilla, beating until blended, scraping bowl as needed.
  2. Combine flour, baking soda, and salt; gradually add flour mix to butter mix, beating at low speed until blended.
  3. Divide dough into 2 equal portions.  Roll 1 portion of dough into a 12 x 8″ rectangle on a piece of lightly floured plastic wrap.
  4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves.  Toll tinted dough into a rectangle as directed in step 3.  Invert untinted dough onto tinted dough; peel off plastic wrap.  Cut dough in half lengthwise, forming 2 (12 x 4″) rectangles.  Rollup each rectangle, jelly roll fashion, starting at 1 long side, using bottom piece of plastic wrap as guide.  Wrap in plastic wrap and freeze 4 hours or up to one month.
  5. Preheat oven to 350.  Cut ends off each dogh log and discard.  Cut dough into 1/4″ thick pieces, and place on parchment paper-lined pan.
  6. Bake at 350 for 6 -7 minutes or until puffed and set; cool cookies on baking sheet 5 minutes.  Remove to wire racks, and cool completely (about 30 minutes).
  7. Place peppermint frosting in a heavy duty zip lock freezer bag.  Snip 1 corner of bag to make a small hole.  Pipe about 2 tsp. frosting onto half of the cookies.  Top with remaining cookies, pressing to form a sandwich.  Makes: 4 dozen

Peppermint Frosting

  • 1/4 cup butter, softened
  • 1 (3 oz.) packaged cream cheese, softened
  • 2 cups powdered sugar
  • 1 TB milk
  • 1/8 tsp peppermint extract

Beat butter and cream cheese at medium speed until creamy.  Gradually add powdered sugar beating at a low speed until blended.  Increase speed to medium and gradually add milk and peppermint extract, beating until smooth. 

Do the Peppermint Twist!

This darling basket, inspired by peppermint candy,  is the 11th basket in the Tree Trimming Collection which started in 1999.  It also comes in green and white but I LOVE anything RED so this is the one that will be a keeper at our house.  Basket available in October only.

Comments

You must be logged in to post a comment.

« | Home | »