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Mint Cookies Recipe

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Some 40 years ago, I whipped up these minty morsels as a way to use leftover candy canes...and my daughter has enthusiastically anticipated the cookies for Christmas ever since!

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Mint Cookies Recipe

Prep: 20 min. + chilling Bake: 10 min./batch

Yield: 36 Servings

20 10 30

Ingredients

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup crushed peppermint candies

Directions

In a bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies. Shape into a 15-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 6 dozen.

Nutritional Facts 1 serving (2 each) equals 115 calories, 6 g fat (1 g saturated fat), 12 mg cholesterol, 88 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Peppermint Cookies in Country Woman Christmas Annual 2000, p30

Homemade Peppermint Ice Cream

When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin

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Mint Cookies

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(1-1) of 1 reviews

Reviewed on Dec. 16, 2009 by mbuettner

These were very good. I had a hard time cutting in 1/8 inch slices. The peppermint candy kept tearing the cookies. Next time I think I will chill and then drop by teaspoonfulls and then flatten. I think I will also sprinke with extra peppermint candy.