Twelve Days of Christmas Cookies: Peppermint & Vanilla Butter Cookies


DAY 8: This was a new cookie recipe for me this year. I found it at the Fun and Food Blog. They looked so cute, that I couldn’t resist trying them. Unfortunately, they turned out to be absolutely awful! No one in our house liked them. And when a teenage boy won’t finish a cookie, you know it’s bad. Little J’s comment was, “These taste like Moon Sand.” Having never eaten Moon Sand, I’ll have to take her word for it. But they had a crumbly, pasty texture that instantly sucked all of the moisture out of your mouth.

There is the definite possibility that I did something wrong making these, or that the recipe was printed wrong (1/3 cup powdered sugar seems a little low). But it wasn’t just the sweetness. Try them yourself, if you dare. Let me know how they turn out for you. I was so disappointed because they turned out super cute! They did, however, prompt a great discussion at the dinner table tonight about how these would be a great cookie to trick people with, since they look so good, but taste so awful.

Peppermint and Vanilla Butter Cookies
………………………….(Recipe from Mansi at Fun and Food Blog)

1 cup butter, softened
1/3 cup powdered sugar
1 tsp vanilla extract *
2 cups all-purpose flour
1/4 tsp peppermint extract
1/4 tsp red food color

Heat oven to 350°F. In a large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed. Stir in the flour.

Divide the dough in half. Stir peppermint extract and food color into one half of dough, while keeping the other part as it is.
Divide each color of dough in half again (making 2 white and 2 pink parts).

Roll each section of dough on a generously floured surface into a thick cylindrical rope, about 12 inches long. Place 2 ropes, 1 red and 1 white, side by side. Twist them together with your hands so they get entwined. Repeat with the remaining 2 pieces of dough.

Make small balls from each double-colored dough, then shape each into a flat cookie shape.

Place cookies about 1 inch apart on an ungreased cookie sheet. Bake the cookies for 10-12 minutes or until set. Remove from cookie sheet and allow to cool completely on the wire rack.

*NOTE: The only change I made to the original recipe was to use vanilla extract instead of vanilla essence.



DAY 1:
Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies
DAY 4: Cherry Nut Mudslides
DAY 5: Snickerdoodles
DAY 6: Raspberry Almond Linzer Cookies
DAY 7: Peanut Butter Kisses




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