12 Days of Cookies – Peppermint Sandies
For my second cookie, I decided to try a new recipe. Hubby isn’t a huge fan of peppermint, but I enjoy it during the holidays. Last year, I made some peppermint truffles and cupcakes that were very good. I choose these Peppermint Sandies because they looked so cute and easy to make. I took them to work and of course they disappeared in no time. I wasn’t a huge fan of the texture. Mine may have been a bit undercooked? I took them out after 13 minutes right when the bottoms were starting to brown. Also, the recipe said that it makes 4 dozen, I only got 28 cookies. I used my usual cookie scoop but maybe mine were bigger than what they were supposed to be.
Hubby served as a guest photographer for these cookies as well. He did all the setup including choosing a background and staging the shot. Nice work again Hubby!
Peppermint Sandies – from Better Homes and Gardens – makes 2-4 dozen
1 cup butter, softened
1/3 cup powdered sugar
1/4 cup finely crushed striped round peppermint candies
1 tablespoon water
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
2 cups all-purpose flour
1/2 cup whipping cream
6 ounces white baking chocolate
Crushed striped round peppermint candies
Preheat oven to 325 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and the 1/4 cup crushed peppermint candies. Beat until combined, scraping side of bowl occasionally. Beat in water, vanilla, and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Bake about 15 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool.
Meanwhile, for glaze: In a medium saucepan, bring whipping cream just to simmering. Remove from heat. Add white chocolate; let stand for 3 minutes. Stir until smooth. Let stand for 45 to 60 minutes or until glaze starts to thicken.
Spoon about 1 teaspoon of the glaze over each cooled cookie. Sprinkle with additional crushed peppermint candies. Let stand until glaze is set. Makes about 48 cookies.
My 12 Days of Cookies:Day 1: Lumberjacks
I’m submitting this to Food Bloggas Eat Christmas Cookies blogging event. Check this link to participate in the event. Or check here to see the roundup (gets updated as entries come in).
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow, these look great! Kudos for your success at another baking first!
Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.
The squares look great.
bakingdelights.com
Mine had footprints.. and finger prints from the pint sized assistant!
Wow, your shapes are so clean and perfect. Very nice job!
Everything looks so perfect. Great job
Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.
Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.
I love how perfectly cut those are – well done!
My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…
These turned out beautifully..they are such clean lines! Very nice!
Carrie
your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂
Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.
Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.
Awesome. I love your squares!
I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!
Maggie, I used a knife to cut my shapes.
Great job! I did squares too.
Congratulations on your lactose-free pops. I love their cute little square shape!
Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!
Great looking pops and a nice adapation of the recipe.
Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!
I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!
Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!
Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…
Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂
woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol
Your pops look wonderful!
Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.
perfect squares 🙂 I love them !
Great job ! congrats !
i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com
They look and sound great! I will have to try these out.
Hi- just wanted to tell you I’ve been making these every year since you posted this. I never print the recipe and every fall I have to google it to find this specific one- we all love it! My kids (13, 11 and 5) ask for these the first time we say the word pumpkin in August. So thank you!