Peppermint cookies in a muffin tin
Votes: 1
Time: 2 hours 45 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 268, total fat 12 G., saturated fats 7 G., proteins 3 G., carbohydrates 37 G., fiber 1 G., cholesterol 46 mg, sodium 64 mg, sugar 17 G.
Calories 268, total fat 12 G., saturated fats 7 G., proteins 3 G., carbohydrates 37 G., fiber 1 G., cholesterol 46 mg, sodium 64 mg, sugar 17 G.
If you're looking to bake intricate holiday cookies that will impress your guests, this recipe is for you! These cookies are complex in appearance and flavor, but much easier to make than they seem. Using a muffin pan ensures each cookie will be perfectly round. And inside these red and white sugar cookies, everyone will be treated to a chocolate-mint filling. This recipe is perfect for the whole family.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups premium flour
- 1/4 tsp baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 165 g (12 tbsp) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 large egg, lightly beaten
- Red gel food coloring
- 12 round chocolate candies with mint filling, frozen
- 1/4 cup red and white sprinkles
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Cooking the dish according to the recipe:
- In a small bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Add the vanilla and mint extracts and the egg. Reduce the mixer speed to low, add the flour mixture, and knead for 1-2 minutes.
- Separate half of the dough and set it aside. Add 5-6 drops of red food coloring to the remaining dough in the bowl of a mixer and mix on low speed until fully incorporated.
- Alternating red and white dough, place 8 1/4 teaspoon pieces of dough (4 red and 4 white) in the bottom of each of 12 muffin cups. Press to flatten the dough so the red and white pieces adhere to create a tie-dye pattern.
- Place one frozen mint-filled candy into each cavity, pressing very gently into the dough, being careful not to allow the candy to break through to the bottom of the pan. Place 8 more (1/4 teaspoon) pieces of dough (4 red and 4 white), alternating colors, on top of each candy and press to flatten and completely cover the candies.
- Sprinkle 1 teaspoon of red and white sprinkles over each serving, covering the dough completely. Refrigerate until firm, about 1 hour (or freeze for about 20 minutes).
- Preheat oven to 350°F (175°C) and bake the cookies until the edges begin to darken, 13-15 minutes. Let cool in the pan for 5 minutes, then turn the cookies out onto a wire rack to cool completely, about 30 minutes.
Chocolate candies with mint filling:
This is a chocolate-coated confection with mint filling from the Hershey brand.
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