One of my favorite annual holiday traditions is the cookie exchange that we do with my Sunday school class/Bunko group. This was my 8th year! Sheesh, that makes me feel old.
This year, I decided to try my hand at another peppermint cookie. Way back in the dark ages of 2009 (ha), I made a peppermint palmier for the exchange; this year, I was going to try for more of a peppermint sugar cookie. I love peppermint things, but cookies can be hard to do in such a flavor. (Btw, how funny are 4-year-old posts?)
Using one of the all-time best cookie recipes as a base, my mother-in-law's wonderful thumbprint recipe, I started there and ended up with this:
I have to say, this is all I have ever hoped for in a peppermint cookie. (Not all I have ever hoped for in my fingernails in that photo, though, eeesh.)
I made sure to keep vanilla extract, as well as peppermint, in both the cookie and the frosting, to sort of balance out the minty flavor that can sometimes be overwhelming.
Packaging I kept simple this year. I saw these bags in Michaels and grabbed em...already had these labels at home, and found the graphic on Hannah's recommendation.
I just slipped the folded recipes in the bottom of the bags, and stapled the tops. Ribbon would've been nice obviously , but didn't want to take the time this year...
My friend Anna texted me at 11 PM the night before the exchange, "please tell me i'm not the only crazy one up baking." I texted her back this photo:
Why are they always late nights? No matter how much prep you do (I had my dough made, rolled out, and frozen two nights ahead)... I digress.
These puppies tied for best overall, but I lost in the re-vote. If you're looking for a delicious cookie to make for Christmas, try 'em out!
1 cup butter, room temp
1/4 tsp salt
1/2 cup brown sugar
2 cups flour
2 egg yolks
1 tsp peppermint extract
1/2 tsp vanilla extract
Combine ingredients. Roll into balls and bake at 350 degrees for 5 minutes. Remove, press a thumbprint into each cookie, and bake for another 8-10 minutes. Cool on a wire rack and fill with peppermint buttercream, and top with peppermint crumbs.
Peppermint Buttercream Frosting
1/2 stick butter, room temp
2-ish cups powdered sugar
1/2 tsp peppermint extract
1/4 tsp vanilla extract
2T or more crushed soft peppermint candies (in food processor)
Combine ingredients and adjust milk/sugar to reach desired consistency. Add crushed peppermint candies until it reaches desired pinkness (or taste).
As a bonus for you:
Hope you are enjoying the season, and doing whatever you can to make it simpler. I need to practice what I preach.
p.s. December 17, a date I will always remember. Thankful for our healthy Jules.
(sad, only 3 posts to commemorate)
cookie exchange 2012
cookie exchange 2010
cookie exchange 2009