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. 
Oh wow, I don’t think I’ve had an oatmeal cream pie in FOREVER, but I’m sure I’d love a homemade version. Definitely adding these to the list! 🙂
Sues
I used to love those oatmeal cream cookies when I was growing up to! I haven’t had one in over ten years and this recipe brought so many memories back!
awesome! My grandparents are in town for the weekend and always have Little Debbie cream pies at their house – might have to try to whip these up this weekend because I bet they would love it!
Those things look amazing! 🙂
And i would like to give a shoot out to the One-year ago link “Best Dang Thing You Ever Tasted Bars”= the name says it all!
I’ve never one either, which is clearly why I ought to make these for myself.
i LOVE oatmeal cream pies and haven’t had one forever, but a homemade one… that’s worth trying out!
Be still my heart (it’s fluttering). This is the most satisfying cookie of all time and yours looks absolitely perfect.
These look great Jen!
These look AMAZING!!
Oh my, such a childhood favorite!!! They look fabulous!!!
Are we the same person? My senior year (in high school AND college) I was the co-yearbook editor and ate a disgusting amount of these. FYI the off-brand ones are terrible. I made that mistake during one 3am deadline. I’m definitely making these soon!!
You’ve totally made my day with this post! I’ve been searching for the perfect oatmeal cream pie recipe forever, ever since a former coworker of mine brought in her version and wouldn’t share the recipe! I’ve tried other recipes but it’s always the cream portion that ends up being different or disappointing. I can’t wait to try this recipe!
Ahh… the yearbook memories. I can’t believe how many of those we ate. If only that metabolism was still in place!
I so need to make these! I was totally obsessed with the Sara Lee oatmeal cream pies when I was in high school, and I can only imagine they are WAY better when you make them yourself! Yum. 🙂
I used to live on those pies! I used to love those things. This has been on my list to make for awhile- Everyday Food by Martha had something similar in this months magazine!
Ooooh those were a childhood lunchbox staple for me! Fun 🙂
Oh wow, I’m saving this recipe – I also used to love oatmeal cream pies!
I just made these this weekend and they are a HIT in my house! Oh, and they’re way better than the boxed kind. Thanks for sharing!
These look great! The oatmeal pies were one of my favorite Little Debbie snacks. I bet the homemade version is a million times better!
i used to love these!! i bet they’re heads and shoulders above what i remember 🙂
Definitely bookmarking these! They look amazing!
My husband might love you more than me after this. His favorite cookie is the oatmeal cream pie!
I love the Little Debbie oatmeal cream pies but after one or two you really notice how “processed” they taste. I finally had time to make these late Friday night and they came out quite yummy! They were great with coffee in the morning and we just had some for dessert at a family dinner (we’re even talking about making them for our sister-in-law’s baby shower and coloring the filling).
I do have two tips. One – make the cookies first. I had read about the filling setting as it rested, so I figured I’d do that first, but that was a mistake. By the time I was ready to fill the cookies the cream was more like marshmallow and I had to mix in some corn syrup to thin it back up. Two – keep a close eye on your first few batches of cookies until you get the timing down. My oven is low quality but predictable; however these cookies still seemed to vary batch-to-batch, with the average about 4-5 minutes. However, even the ones that were a little dark on the bottom still tasted good.
Good point Sarah – Definitely make the cookies first. They have to completely cool prior to filling them anyways.
Gah! I wish I would have read these comments before I started! Sarah – my oven was the same as yours. Five minutes per batch of cookies was plenty. I left my first batch in for over ten… oops!
Aside from the 12 cookies that went straight to the garbage can, these were INCREDIBLE. I still can’t get over how chewy they are. Thanks for the fantastic recipe!
I made these for a family beach trip two years ago and they were AMAZING. They are very good the day you make them but if you can wait a day before eating…ooooh my goodness. Eat your heart out, Little Debbie. I’m headed back to the beach this coming week with some girlfriends and decided to bring these again. I cannot wait!
beantownbaker — September 2nd, 2014 @ 7:27 pm
So glad you enjoyed these!!