White Chocolate Peppermint Butter Cookies

One of my favorite flavors of anything is peppermint. Peppermint frozen yogurt, peppermint mocha, peppermint candy, and peppermint baked goods. These little heart-shaped cookies were made possible with my cookies press. There is peppermint extract in the cookie dough and the candy canes on the outside add a crunch as well as more peppermint flavor. This is a variation of the Golden Butter Cookies using a cookie press. They are delicious, but keep in mind they are a little time consuming when you have to bake the cookies, wait for them to cool, then dip them in chocolate and candy crumbs and wait for it to set. A pretty, minty addition to any cookie tray.

Rating 5/5


White Chocolate Peppermint Butter Cookies

Oven Temp: 350°F

Cooking Time: 7-8 minutes


1 1/2 cups (3 sticks) unsalted butter, softened

1 cup white sugar

2 eggs, room temperature

2 tsp peppermint extract

1/4 tsp vanilla extract

4 cups all-purpose flour

red food coloring

1 (12 oz) bag white chocolate chips

1 tbsp shortening

10-12 candy canes, crushed into small pieces


Preheat oven to 350°F. In a large mixing bowl, cream butter and sugar together until fluffy. Scrape the sides of the bowl. Continue mixing on low, adding eggs, one at a time. Beat in peppermint and vanilla extract. Slowly add flour until just combined. Add a few drops of red food coloring and mix enough the swirl the red into the dough without turning the whole thing pink.

Bake for 7 to 8 minutes or until lightly browned on the bottom. Cool for 1-2 minutes before transferring to a cooling rack. In a medium mixing bowl, microwave white chocolate chips at 15 second intervals, stirring in between, until melted and smooth. Stir in the shortening.

Once the cookies have completely cooled, dip half of each cookies into the white chocolate, shaking off any excess chocolate. Dip the chocolate-coated portion of the cookie into the candy cane crumbs and place on parchment paper to set. Allow to set for 2-3 hours or overnight. Store in an airtight container.



Neapolitan Cookies & Shortbread Wedges

I have officially started the Christmas cookie challenge that I have been so determined to do for a couple of years. I started out by baking two batches of cookies that I felt would survive longest in the freezer. Neapolitan cookies and shortbread wedges are dry and don’t involve any type of outside decorations. This makes them very easy to keep in large freezer bags and store in the freezer. They turned out so well.

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp almond extract

5 drops red food coloring

1 (1 ounce) square unsweetened chocolate, melted

1/2 cup finely chopped walnuts

Preheat oven to 350 degrees F. In a mixing bowl, cream butter and sugar together. Mix in egg and vanilla. In a separate bowl, combine flour, baking powder, and salt. Add to butter mixture.

Divide the dough into three separate bowls. To the first bowl, add food coloring and almond extract. To the second bowl, add chopped walnuts. To the third bowl, add melted chocolate. Combine ingredients into the separate dough.

Line a 9×5-inch baking pan with wax paper. Press almond dough evenly to bottom of pan. Press the walnut dough over the almond dough. Finish off by pressing the chocolate dough over the walnut dough and cover with more wax paper. Chill for four hours.

Turn the chilled dough out onto a cutting board. Remove wax paper. Using a sharp knife, slice the dough into 1/4-inch slices. Place slices on an ungreased cookie sheet.

Bake for 10 minutes or until bottoms turn golden brown. Allow to cool on a wire rack.

1 1/4 cups all-purpose flour

1/2 cup cornstarch

10 tbsp butter, softened

1/4 cup powdered sugar

2 tbsp white sugar

1/4 tsp salt

1/2 tsp vanilla extract

Preheat oven to 325 degrees F. In a medium mixing bowl sift together flour and cornstarch. In a separate mixing bowl cream butter until fluffy. Stir in powdered sugar, white sugar, salt, and vanilla extract.

Slowly add flour mixture to butter mixture until dough forms. On a floured surface, form dough into a ball. Separate into two dough balls. Pat each ball into a 6-inch round disk. Place on an ungreased cookie sheet. Slice the disks into wedges, keeping them in their disk shape. Prick with a fork to create a design.

Bake for 25 minutes and remove immediately to cool on a wire rack.

The neapolitan cookies are so pretty and the combination of flavors is unique. The shortbread is crumbly and buttery. I may dip the shortbread in chocolate closer to Christmas. I will see how the whole collection of cookies looks when it comes together. Only eight more batches to go!



Recipes found here and here.

Golden Butter Cookies

Sorry I haven’t posted a recipe in the past couple of weeks! I was on vacation for a week visiting my boyfriend in Florida. Once I got home, it took me about a week to get back into my normal routine and I haven’t had the chance to get ingredients or plan out a recipe. I had the best time in Florida though! I want to go back..

Now that I am back, it’s back to work and all of the craziness that is involved with doing my job. My coworkers mentioned that they have been craving my butter cookies and so I decided to pick up some butter on the way home one day and whip up a batch. These butter cookies are an old family recipe introduced to me by my grandma. Ever since I was a child, we made these cookies using a cookie press for Christmas time. We would put them in pine tree and wreath shapes and decorate them with Christmas sprinkles. I always remembered them as a cookie that melts in your mouth.

1 cup butter

1/4 teaspoon salt

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups sifted all-purpose flour

Preheat over to 400 degrees. Cream butter with salt until soft. Blend in sugar, 1/4 cup at a time until mixture is fluffy. Beat in egg and vanilla and then stir in flour.

Pack dough into a cookie press or roll dough into 1-inch balls. If you’re using a cookie press, press shapes onto an ungreased cookie sheet. Otherwise, use the bottom of a drinking glass and press dough balls slightly to flatten dough. Add sprinkles or colored sugar.

Bake for 7 to 10 minutes or until golden brown on the bottom. Do not brown!

This recipe makes about 6 dozen cookies. I didn’t take many pictures of these cookies, but I will most likely be making these for Christmas so I will revisit this one again!