Soft Peppermint Spritz Cookies
This quick recipe makes a lot of cookies, and the peppermint flavor is a change from traditional spritz cookies. I tint some of the dough green or red, and I leave the rest white. The decorating ideas are endless! —Carole Resnick, Cleveland, Ohio
Total TimePrep: 30 min. Bake: 10 min./batch + cooling
Makesabout 10 dozen
- 1 cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1-1/2 cups all-purpose flour
- 1 cup cornstarch
- 1/2 teaspoon salt
- Paste food coloring of your choice
- Colored sugar, optional
- Preheat oven to 350°. In a large bowl, beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture.
- Divide dough in half. Tint one portion with food coloring. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar.
- Bake until edges are light golden, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.
Nutrition Facts1 cookie: 26 calories, 2g fat (1g saturated fat), 6mg cholesterol, 12mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.
Originally published as Valentine Spritz in Taste of Home Christmas Annual 2017
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