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“This recipe is very pretty and festive-looking on a cookie platter. I often cover a plate of these meltaways with red or green plastic wrap and a bright holiday bow in one corner.” And yes, they really do melt in your mouth! Denise Wheeler - Newaygo, Michigan
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 cookie equals 90 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 36 mg sodium, 11 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Peppermint Meltaways in Simple & Delicious November/December 2008, p33
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Reviewed on Jan. 11, 2012 by TracyOld
Try using parchment paper. You also might want to refrigerate them for a couple hours before you roll them. YUMMM!
This recipe can be changed to any flavor of extract you have in the house. I made lemon ones and plan to make the almond ones next. Very good! One word of advice I didn't put in my last review...use parchment paper. A perfect cookie every time!
Reviewed on Dec. 23, 2011 by alanda
i was having trouble rolling into a ball so i put in refrigerator for a bit and that helped a ton! an amazing delicate cookie, would make a good gift pared with hot cocoa mix , or next to your favorite fudge,,, will def make again!
Reviewed on Dec. 23, 2011 by Jerla
Wow! These have to be the most delicious cookies I've ever tasted. They're a little tricky to make but definitely worth it!
Reviewed on Dec. 22, 2011 by kshaffer
I made one batch to see how they were, as there were mixed reviews. These are excellent. Everyone loved them. I don't know what some were expecting. Not all cookies are chewy and gooy. These remind me of what you would have at a fancy tea party or something. Very cute cookies. The 7yr. old said they were the best of the new cookies we tried this year. I will be making another batch today.
Reviewed on Dec. 19, 2011 by TracyOld
I've made this recipe twice. It is very tasty. The first time I put red food coloring in and made the frosting too runny. The second time I made it thicker and put green food coloring in. They are very pretty and festive and EASY!!! The only comment from my son was they had a very minty flavor...next time I will hold the extract out of the frosting.
Reviewed on Dec. 19, 2011 by maizee65
I would only remake these if someone could maybe help me out. They came out flat and broke very easy, taste was not to bad. I went by the receipe. Plz help. Thanx
Reviewed on Dec. 16, 2011 by izzaboo0787
Yummy, pepperminty, my extract got away from me a little and into the dough, still good. melty and super easy. The frosting is good and pipes well. I would even swap for vanilla extract and put it on sugar cookies, It stiffens but still melts with the cookie.
Reviewed on Dec. 14, 2011 by mkfrazier
Amazingly light! These cookies are not overly sweet, so perhaps that is one reason some people don't care for them. They are, however, a perfect counterpoint to some of the decadent cookies I include for gifts to friends and family. I will absolutely continue to make these again!
Reviewed on Dec. 14, 2011 by lemmenesr
These treats are exquisite. So buttery they really do almost melt in your mouth. I used them for a cookie exchange and they were a favorite!
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