Post by chief_cook2 on Dec 10, 2002 20:25:57 GMT -6
2/3-cup butter, softened
2/3 cup shortening
1 1/2 cups sugar
2 teaspoons baking powder
1/4-teaspoon salt
2 large eggs
1/4-teaspoon peppermint extract
4 cups all-purpose flour
1/2 cup finely crushed hard peppermint candies
1/2-cup butter, softened
1/2-cup sugar
1/4-cup half-and-half or light cream
2 cups all-purpose flour
1 container paste food coloring
24 lollipop sticks
In a large mixing bowl, beat the 2/3-cup butter and shortening with an
electric mixer on medium to high speed for 30 seconds. Add the 1-1/2
cups sugar, baking powder, and salt. Beat until combined, scraping
sides of bowl occasionally. Add the eggs and peppermint extract; beat
until well combined. Beat or stir in the 4 cups flour. Using a wooden
spoon, stir in the peppermint candies. Divide dough in half. Cover
and chill about 3 hours or until dough is easy to handle. Meanwhile,
in a medium mixing bowl beat 1/2-cup butter with an electric mixer on
medium speed for 30 seconds. Add 1/2-cup sugar and beat until
combined. With mixer on low speed, beat in half-and-half or light
cream. Beat in 2 cups all-purpose flour until dough is smooth. Divide
dough into portions. Tint dough with desired paste food coloring. Set
aside. On a lightly floured surface, roll half of the chilled dough
at a time to 1/4-inch thickness. Using a 4-inch round scalloped cookie
cutter cut out dough. Place cookies about 1 inch apart on an ungreased
cookie sheet. Tuck a lollipop stick under the center of each cookie.
Press dough down slightly so that the cookie bakes around the stick.
Using a decorative bag fitted with a medium writing or star tip, pipe
colored dough onto cutouts, making borders, designs, or pictures
and/or writing messages. Bake in a 375 degree F oven for 8 to 10
minutes or until edges are firm and bottoms are lightly browned. Cool
on cookie sheet for 1 minute. Carefully transfer cookies to a wire
rack; cool. Makes about 24 (4-inch) cookies.
1 serving: Calories 328;Fat 16g(Saturated 8g); Cholesterol 44mg;Sodium
153mg;Carbohydrate 43g(Dietary Fiber 1g);(Protein 4g)
2/3 cup shortening
1 1/2 cups sugar
2 teaspoons baking powder
1/4-teaspoon salt
2 large eggs
1/4-teaspoon peppermint extract
4 cups all-purpose flour
1/2 cup finely crushed hard peppermint candies
1/2-cup butter, softened
1/2-cup sugar
1/4-cup half-and-half or light cream
2 cups all-purpose flour
1 container paste food coloring
24 lollipop sticks
In a large mixing bowl, beat the 2/3-cup butter and shortening with an
electric mixer on medium to high speed for 30 seconds. Add the 1-1/2
cups sugar, baking powder, and salt. Beat until combined, scraping
sides of bowl occasionally. Add the eggs and peppermint extract; beat
until well combined. Beat or stir in the 4 cups flour. Using a wooden
spoon, stir in the peppermint candies. Divide dough in half. Cover
and chill about 3 hours or until dough is easy to handle. Meanwhile,
in a medium mixing bowl beat 1/2-cup butter with an electric mixer on
medium speed for 30 seconds. Add 1/2-cup sugar and beat until
combined. With mixer on low speed, beat in half-and-half or light
cream. Beat in 2 cups all-purpose flour until dough is smooth. Divide
dough into portions. Tint dough with desired paste food coloring. Set
aside. On a lightly floured surface, roll half of the chilled dough
at a time to 1/4-inch thickness. Using a 4-inch round scalloped cookie
cutter cut out dough. Place cookies about 1 inch apart on an ungreased
cookie sheet. Tuck a lollipop stick under the center of each cookie.
Press dough down slightly so that the cookie bakes around the stick.
Using a decorative bag fitted with a medium writing or star tip, pipe
colored dough onto cutouts, making borders, designs, or pictures
and/or writing messages. Bake in a 375 degree F oven for 8 to 10
minutes or until edges are firm and bottoms are lightly browned. Cool
on cookie sheet for 1 minute. Carefully transfer cookies to a wire
rack; cool. Makes about 24 (4-inch) cookies.
1 serving: Calories 328;Fat 16g(Saturated 8g); Cholesterol 44mg;Sodium
153mg;Carbohydrate 43g(Dietary Fiber 1g);(Protein 4g)