December 16, 2016

Reposting for the 2016 Christmas Cookie Trays....

Today's cookie-a-day-til Christmas is one I made up years ago based loosely on the traditional Mexican Wedding Cakes or Russian Teacakes recipe.  Instead I left out nuts, added peppermint and rolled them in crushed peppermint with powdered sugar.  The result was a cookie I loved and I've been making ever since!

Peppermint Tea Cakes

1 c real butter
1/2 c powdered sugar
1 t vanilla
1/2 t peppermint extract
2 1/4 c flour
1/4 salt
3/4 c crushed peppermint candies (crush them in your food processor until fine)
powdered sugar for rolling... about a cup

Beat the butter, powdered sugar and extracts. Stir in flour and salt. Stir in 1/4 cup of the crushed candy. Shape into 1 inch balls and bake on an ungreased baking sheet at 400 for about 8 minutes. Let set on the cookie sheet for a minute or two to cool a bit and 'set up' and then roll them in the powdered sugar. Cool 10 minutes on a wire rack and then roll in the remaining 1/2 c crushed peppermint candy.

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