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    Home » Dessert Recipes » Cookie Recipes

    Peppermint Meltaways

    Published: Dec 2, 2009 Last updated: Sep 17, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Peppermint Meltaways

    Earlier this week I tried making cookies. Yes, I said tried. At first, I wasn't going to even post these cookies because I was so frustrated when I looked at them in the oven. They are called Peppermint Meltaways and it seemed that about 4 or 5 of them were doing just that in the oven. Melting. I baked them on my super big airbake with parchment paper. Why some of them "melted" and why some of them didn't I am not sure. What I do know is that other than my melting issue, these really are good cookies. If you like peppermint.

    Peppermint Meltaways

    These are a delicate shortbread type cookie. If you use peppermint oil - then be sure to only use a little bit. You don't need as much as the recipe calls for. If you make these and your cookies melt or don't melt I would be interested in knowing! At this point in time, I am thinking it was the cookie sheet I used. I'm serving these at our work Holiday party. We will see if they disappear....or meltaway. ;o)

    Peppermint Meltaways
    Author: Grumpy's Honeybunch
    Prep time: 10 mins
    Cook time: 15 mins
    Total time: 25 mins
    Ingredients
    • Cookie:
    • 1 cup butter
    • ½ cup powdered sugar
    • ½ teaspoon peppermint extract
    • 1-¼ cup flour
    • ½ cup cornstarch
    • Glaze: (I halved the recipe for the glaze and had more than enough!)
    • 1-½ cups powdered sugar
    • 2 Tablespoons Butter, softened
    • ¼ teaspoon peppermint extract
    • 1-2 Tablespoons milk
    • 2-3 drops red food color
    • Hard peppermint candy or candy canes, crushed
    Instructions
    1. Combine 1 cup butter, ½ cup powdered sugar and ½ teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).
    2. Heat oven to 350. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12-15 minutes or until edges are lightly browned. Let stand 1 minute (important!); remove from cookie sheets. Cool completely.
    3. For Glaze: Combine 1-½ cups powdered sugar, 2 tablespoons butter, ¼ teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color. Drizzle over cooled cookies and immediately sprinkle with crushed candy.
    3.5.3226

     

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Pam

      November 30, 2013 at 6:24 pm

      They look great and sound delicious - they are so pretty

      Reply
    2. theUngourmet

      November 28, 2010 at 9:47 pm

      These are so pretty!

      Reply
    3. Lori

      December 11, 2009 at 2:41 am

      So delicate and pretty.

      Reply
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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    3 shares