Recipe: Peppermint Cookies From Second Bar + Kitchen
- Serving SizeServes a crowd
- 8 oz soft butter
- 4 oz powdered sugar
- 1 tsp vanilla paste
- ¼ tsp peppermint flavoring
- 2 cups all-purpose flour
- ¼ tsp salt
- ¼ cup milk
In a mixer using a paddle, cream the soft butter and sifted powdered sugar.
When fluffy and doubled in size, add vanilla paste and peppermint flavoring.
Add flour and salt. It will look crumbly.
Add in milk 1 tablespoon at a time.
Place in a piping bag with the Ateco® star tip No. 824.
Pipe rosette the size of a quarter on a baking mat.
Sprinkle holiday sprinkles.
Bake at 300 degrees Fahrenheit for 8 minutes. Turn and bake for another 4 minutes or until the lines on the rosettes are light brown. Do not over-bake.
Use peppermint flavoring brand Boyajian.
Make sure that your sprinkles are bakeable, as some will melt and bleed into cookies.