Mint Cookies Recipe
Mint Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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! —Mrs. Robert Nelson, Des Moines, Iowa
MAKES:
26 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
26 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large 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 finely 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. Divide dough in half; shape each into a 7-in. long roll. Wrap in plastic wrap; refrigerate 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 4 dozen.
Originally published as Peppermint Cookies in Country Woman Christmas Annual 2000, p30

Nutritional Facts

2 each: 115 calories, 6g fat (1g saturated fat), 12mg cholesterol, 88mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large 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 finely crushed peppermint candies
  1. 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. Divide dough in half; shape each into a 7-in. long roll. Wrap in plastic wrap; refrigerate 4 hours or until firm.
  2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 4 dozen.
Originally published as Peppermint Cookies in Country Woman Christmas Annual 2000, p30

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MY REVIEW
mbuettner User ID: 1096736 46878
Reviewed Dec. 16, 2009

"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."

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