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. 
Mmmm amazing! I love all of the different flavors in each part of the recipe! Perfect for the 17th…maybe even with a drop of green food coloring =)
I’ve been wanting to make a version of htis for awhile and almost did this weekend. Now my plan is tackle them for St. Pat’s. Thanks for reminding me to do this.
My husband and his Army buddies LOVE these cupcakes! I get requests for them almost weekly!
sounds so good!! I could go for one now 🙂
Well I love Irish Car Bombs so in dessert form I know I would love it even more!
Wow – I am dying to try these. They look amazing!
Wow these look amazing. That looks like the perfect amount of frosting, too.
I made these for a friend’s birthday last month and absolutely fell in love with them. They are the perfect St. Patty’s day cupcake. Or any day really. My friends proclaimed them the best they had ever tasted. Yours look fantastic!
What a wonderful recipe! And just in time for St Pats 😀
BB
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http://www.brisbanebaker.blogspot.com
Mmm, they look amazing and are so perfect for St. Patty’s Day – yum!
Wow these are some fancy looking cupcakes! Great job 🙂
I’m still in the process of making these…(Have yet to Ice and taste) But My ganache didn’t come out right…I stayed runny even when completely cooled and I can’t figure out what I did wrong 🙁
Shayna – So sorry to hear the ganache didn’t set up. Did you try putting it in the fridge? I’ve never had that issue…
I am ready to make these but I do not have enough bittersweet chocolate for the ganache. Can I use semi-sweet or unsweetened chocolate? Will it still taste okay?
beantownbaker — March 16th, 2013 @ 2:49 pm
Sorry I didn’t get back to you sooner. Semisweet would work ok, I wouldn’t use unsweetened.
Have you ever made these into a cake? I have made them multiple times and love them but was hoping to make this into a cake for a birthday. Any thoughts?