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DESSERTS:
COOKIES
Peppermint Crescents
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Peppermint Crescents |
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These
peppermint-topped buttery crescents will melt in your
mouth...
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1
cup |
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butter, softened |
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2/3
cup |
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sifted powdered sugar |
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1
tsp |
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peppermint extract |
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1/8
tsp |
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salt |
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2½
cups |
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flour |
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2
cups |
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sifted powdered sugar, divided |
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2½
Tbs |
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milk |
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¼
tsp |
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peppermint extract |
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coarsely crushed hard peppermint candy |
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1 |
Beat butter
at medium speed with an electric mixer until
creamy. Add 2/3 cup powdered sugar, 1 teaspoon
peppermint extract, and salt; beat well.
Gradually add flour to butter mixture, beating
at low speed just until blended after each
addition. Divide dough into thirds; cover and
chill 30 minutes. |
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2 |
Working with
1 portion of dough at a time, divide each
portion into 12 pieces. Roll each piece into a
2-inch log; curve ends of each log to form a
crescent. Place crescents 2 inches apart on
lightly greased baking sheets. |
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3 |
Bake at
325°F. for 18 minutes or until lightly browned.
Cool 1 minute on baking sheets. Carefully roll
warm cookies in 1 cup powdered sugar, and then
cool completely on wire racks. |
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4 |
Combine
remaining 1 cup powdered sugar, milk and ¼
teaspoon peppermint extract, stirring until
smooth. Drizzle icing over cookies; sprinkle
with crushed peppermint, pressing gently. Let
icing set before serving. Store cookies in an
airtight container. |
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Yield: 3 dozen |
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Recipe Source |
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Southern Living Incredible Cookies |
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