Peppermint Syringe Cookies
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 45
Complexity: easily
Servings: 45
Nutritional value per serving:
Calories 75, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 8 G., fiber 0 G., cholesterol 14 mg, sodium 12 mg, sugar 3 G.
Calories 75, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 8 G., fiber 0 G., cholesterol 14 mg, sodium 12 mg, sugar 3 G.
Crushed peppermint candies add a pleasant, refreshing flavor to these red and white cookies. These cookies are made using a cookie press with a wreath-shaped tip. Alternate red and white pieces of dough as you fill the cookie press. This will ensure your edible wreaths turn out beautiful and festive.
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:
- 220 g (1 cup) unsalted butter at room temperature
- 2/3 cup sugar
- 1/4 tsp almond extract
- 1/4 teaspoon pure vanilla extract
- 1 large egg
- 2.5 cups premium flour + extra for dusting
- 1/4 teaspoon coarse salt
- 10 mini mint candies, crushed (about 1/4 cup)
- Red gel food coloring to tint the dough
- Special equipment: cookie press with a wreath-shaped nozzle
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Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven and preheat oven to 350°F (175°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until fully incorporated. Reduce the mixer speed to low, add the flour and salt, and knead until smooth.
- Place a third of the dough on a floured work surface and let it rest. Add the candy canes to the remaining dough in the bowl and mix on low speed to distribute evenly. Turn the dough out onto a floured work surface and knead with your hands until it forms a ball.
- Return the reserved dough to the mixer bowl and add enough red gel food coloring to make it a bright fire-engine red—about 10 drops. Mix on low speed to evenly color the dough. Turn the dough out onto a floured work surface and form it into a ball with your hands.
- Tear off 2 pieces of white dough, approximately 5 cm in size, and add them to the cookie press; add 1 piece of red dough of the same size. Repeat this process until the press is full (don't try to add all the dough). Fit the wreath tip according to the press manufacturer's instructions. Pipe the cookies onto an ungreased baking sheet and set aside. Repeat this process 2 more times with the remaining dough.
- Bake 2 batches of cookies until firm but not browned on the bottom, 8-10 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes. Bake a third batch of cookies and let cool. Store in a tightly sealed container for up to 1 week.
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