Peppermint Candy Sandwich Cookies
These sweet sandwich cookies have a hidden crunch of peppermint candies in the creamy pink filling.
Yield: 40 sandwich cookies
Ingredients:
Cookie
2 cups powdered sugar
1 cup Land O Lakes® Butter, softened
2 Land O Lakes® All-Natural Eggs
1/4 teaspoon peppermint extract, if desired
3 1/4 cups all-purpose flour
Pink decorator sugar
Filling
2 cups powdered sugar
1/4 cup Land O Lakes® Butter, softened
2 to 3 tablespoons Land O Lakes® Half & Half or Fat Free Half & Half
1 drop red food color
1/4 cup finely crushed peppermint candies or candy canes
Decorations
Red, white or pink decorator sugar or edible glitter, if desired
Directions:
Combine 2 cups powdered sugar and 1 cup butter in large bowl; beat at medium speed until creamy. Add eggs and peppermint extract; continue beating until well mixed. Reduce speed to low; add flour. Beat until well mixed. Divide dough into fourths; wrap each fourth in plastic food wrap. Refrigerate until firm (at least 1 hour).
Heat oven to 350°F. Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated) to 1/16 to 1/8-inch thickness. Cut with 2-inch cookie cutter. Cut a 1/2-inch circle from center of half of cookies. Place 1 inch apart onto ungreased cookie sheets. Sprinkle cookies with center cut-out with decorator sugar. Bake for 7 to 8 minutes or until edges begin to brown. Cool on cookie sheets 1 minute; remove to wire rack. Cool completely.
Combine 2 cups powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough half & half for desired spreading consistency. Add red food color and crushed candies; continue beating until creamy. Spread 1 teaspoon filling onto bottom-side of cookie without holes. Top with cookie with center cut–out, bottom-side down. Sprinkle with decorator sugar or edible glitter, if desired.
Recipe Tips:
- To crush peppermint candies, place unwrapped candies in heavy-duty plastic food bag; pound with hammer or rolling pin on hard surface until finely crushed. Ten candies yields 1/4 cup crushed.
- Use a plastic drinking straw to cut three small circles into cookies before baking instead of the 1/2-inch circle.
- Edible glitter can be found in most cake decorating stores or large supermarkets.
Yield: 40 sandwich cookies
Ingredients:
Cookie
2 cups powdered sugar
1 cup Land O Lakes® Butter, softened
2 Land O Lakes® All-Natural Eggs
1/4 teaspoon peppermint extract, if desired
3 1/4 cups all-purpose flour
Pink decorator sugar
Filling
2 cups powdered sugar
1/4 cup Land O Lakes® Butter, softened
2 to 3 tablespoons Land O Lakes® Half & Half or Fat Free Half & Half
1 drop red food color
1/4 cup finely crushed peppermint candies or candy canes
Decorations
Red, white or pink decorator sugar or edible glitter, if desired
Directions:
Combine 2 cups powdered sugar and 1 cup butter in large bowl; beat at medium speed until creamy. Add eggs and peppermint extract; continue beating until well mixed. Reduce speed to low; add flour. Beat until well mixed. Divide dough into fourths; wrap each fourth in plastic food wrap. Refrigerate until firm (at least 1 hour).
Heat oven to 350°F. Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated) to 1/16 to 1/8-inch thickness. Cut with 2-inch cookie cutter. Cut a 1/2-inch circle from center of half of cookies. Place 1 inch apart onto ungreased cookie sheets. Sprinkle cookies with center cut-out with decorator sugar. Bake for 7 to 8 minutes or until edges begin to brown. Cool on cookie sheets 1 minute; remove to wire rack. Cool completely.
Combine 2 cups powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough half & half for desired spreading consistency. Add red food color and crushed candies; continue beating until creamy. Spread 1 teaspoon filling onto bottom-side of cookie without holes. Top with cookie with center cut–out, bottom-side down. Sprinkle with decorator sugar or edible glitter, if desired.
Recipe Tips:
- To crush peppermint candies, place unwrapped candies in heavy-duty plastic food bag; pound with hammer or rolling pin on hard surface until finely crushed. Ten candies yields 1/4 cup crushed.
- Use a plastic drinking straw to cut three small circles into cookies before baking instead of the 1/2-inch circle.
- Edible glitter can be found in most cake decorating stores or large supermarkets.
Print Recipe
Share
