Peppermint Stars Recipe
Peppermint Stars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I make these buttery mint cookies each Christmas because they're my daughter's favorite. Use whatever cookie cutter design you prefer.
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup peppermint candies (about 25 pieces), finely crushed
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1/8 teaspoon peppermint extract
  • Red or green food coloring, optional

Directions

In a large bowl, cream butter and sugar. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture. Stir in crushed candies. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into shapes with a floured 2-1/2-in. star cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 325° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, in a small bowl, combine confectioners' sugar, milk and extract; stir until smooth. Tint with food coloring if desired. Spread over cookies. Yield: 4-1/2 dozen.
Originally published as Peppermint Stars in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p66

Nutritional Facts

2 each: 167 calories, 6g fat (3g saturated fat), 30mg cholesterol, 117mg sodium, 28g carbohydrate (17g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup peppermint candies (about 25 pieces), finely crushed
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1/8 teaspoon peppermint extract
  • Red or green food coloring, optional
  1. In a large bowl, cream butter and sugar. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture. Stir in crushed candies. Cover and refrigerate for 1 hour.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into shapes with a floured 2-1/2-in. star cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 325° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
  3. For glaze, in a small bowl, combine confectioners' sugar, milk and extract; stir until smooth. Tint with food coloring if desired. Spread over cookies. Yield: 4-1/2 dozen.
Originally published as Peppermint Stars in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p66

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