White Chocolate Dipped Peppermint Sugar Cookies
White Chocolate Dipped Peppermint Sugar Cookies might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 30 and costs 42 cents per serving. One serving contains 213 calories, 2g of protein, and 10g of fat. This recipe from Greens And Chocolate requires shortening, unbleached flour, peppermint extract, and egg. This recipe is liked by 41 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Christmas. With a spoonacular score of 5%, this dish is very bad (but still fixable). White Chocolate Dipped Peppermint Sugar Cookies, White Chocolate Dipped Peppermint Sugar Cookies, and White Chocolate Dipped Peppermint Sugar Cookies are very similar to this recipe.
Servings: 30
Ingredients:
1 teaspoon baking soda
? cup finely crushed candy canes
½ teaspoon cream of tartar
1 large egg
1 large egg yolk
1 ½ cups white granulated sugar
1 teaspoon peppermint extract
½ teaspoon salt
1 tablespoon shortening
2 ¾ cups unbleached all-purpose flour
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
8 ounces white chocolate, chopped
Equipment:
baking paper
hand mixer
baking sheet
whisk
bowl
oven
wire rack
microwave
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.In a medium bowl, combine flour, baking soda, cream of tartar, and salt, and whisk to combine.In a large bowl with electric mixer, beat sugar and butter until light and creamy, about 2 minutes.Add egg and egg yolk, one at a time, beating well between each addition.Add vanilla and peppermint extracts and beat to combine.Add dry mixture to wet ingredients and beat until well combined.Scoop out dough, about 1 to 2 tablespoons at a time, and shape into cookie dough balls.Place on prepared baking sheets.Bake in preheated oven for 10-12 minutes, until edges are set but the middles appear slightly underbaked. They will set up!Let cool for 5 minutes on pan then transfer to cooling rack to cool completely.Once cookies are cooled, combine white chocolate and shortening in a microwave safe bowl.Microwave in 30 second intervals, stirring well between each interval, until white chocolate is melted.Dip each cookie in the white chocolate and then sprinkle with crushed candy canes.Let cool completely at room temperature or in the refrigerator.Enjoy!Store leftovers in an airtight container at room temperature.
Step by step:
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.In a medium bowl, combine flour, baking soda, cream of tartar, and salt, and whisk to combine.In a large bowl with electric mixer, beat sugar and butter until light and creamy, about 2 minutes.
2. Add egg and egg yolk, one at a time, beating well between each addition.
3. Add vanilla and peppermint extracts and beat to combine.
4. Add dry mixture to wet ingredients and beat until well combined.Scoop out dough, about 1 to 2 tablespoons at a time, and shape into cookie dough balls.
5. Place on prepared baking sheets.
6. Bake in preheated oven for 10-12 minutes, until edges are set but the middles appear slightly underbaked. They will set up!
7. Let cool for 5 minutes on pan then transfer to cooling rack to cool completely.Once cookies are cooled, combine white chocolate and shortening in a microwave safe bowl.Microwave in 30 second intervals, stirring well between each interval, until white chocolate is melted.Dip each cookie in the white chocolate and then sprinkle with crushed candy canes.
8. Let cool completely at room temperature or in the refrigerator.Enjoy!Store leftovers in an airtight container at room temperature.
Nutrition Information:
covered percent of daily need
