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The holidays don't begin around our house until a batch of these cookies is baking in the oven. Their wonderful aroma scrumptiously says, "Christmas!"
Nutritional Facts 1 serving (2 each) equals 158 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 82 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.
Originally published as Peppermint Snowballs in Best of Country Cookies , p66
Homemade Peppermint Ice CreamWhen 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
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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Reviewed on Dec. 06, 2011 by Tash82
As noted by an earlier reviewer, the dough just didn't work. I added milk, but still didn't work. I just mixed the filling in with the rest of the dough and baked them that way. I wish I had added more crushed candies...so turned out okay, but not what I was hoping for.
Reviewed on Dec. 17, 2010 by mabelayla
I made these last year for the first time and they were amazing! They were a bit difficult to assemble, but worth the effort. These will remain on my holiday "must bake" list.
Reviewed on Nov. 24, 2010 by suzanneg81
My family has been making these for years but we don't add peppermint, we add walnuts;-)We just add chopped walnuts to the dough and roll into balls. No filling needed;-) They are amazing! I did try making them the way the recipe says but no one liked them. Try it with nuts and I bet they would be a hit;-)
My family has been making these for years but we don't add peppermint, we add walnuts;-)
We just add chopped walnuts to the dough and roll into balls. No filling needed;-) They are amazing! I did try making them the way the recipe says but no one liked them. Try it with nuts and I bet they would be a hit;-)
Reviewed on Dec. 19, 2009 by mandycamps
The cookie dough never got "elastic", the only thing I got was smooth & crumbly. It's virtually impossible to get the dough to re-attach when you're putting the "lid" on the filling. And lastly, I couldn't get the topping to stick or coat, it just fell off (even when they were warm).
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