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.



White Chocolate Apricot Scones


White chocolate and apricots go so well together. I discovered this combination in a scone I tried while waiting for breakfast at the Giuseppe Museum Cafe in La Jolla. I remembered tasting the very light touch of sweetness from the scones while sipping delicious Bird Rock organic coffee.  Ever since I tasted them I wanted to make them myself.

The recipe I found seemed very easy and exactly what I was looking for.

2/3 cup butter, chilled and cut into small cubes

3 1/2 cups flour

1/2 cup sugar

4 tsp baking powder

1/2 tsp salt

1 cup finely chopped dried apricots

1 cup white chocolate chips

2 eggs

2/3 cup half-and-half

1 tsp vanilla extract

granulated or turbinado sugar for topping

Preheat oven to 400 degrees F. Using a fork or a pastry blender, cut together the butter, flour, sugar, baking powder, and salt until crumbly.


Stir in dried apricots and white chocolate chips.


Add eggs, half-and-half, and vanilla extract. Mix until it begins to form a ball of dough. Turn out onto a lightly flour surface and knead until it holds together, about 10 times.


Split dough into two balls. Press each dough ball onto a separate parchment-lined cookie sheet to an 8-inch disk. Bake at 400 degrees F for 25 to 30 minutes or until golden.



I was worried at first because the recipe called for 15 minutes of baking, but every time I checked them, they hadn’t even changed color. I took one out to try and it seemed doughy in the middle. I decided to bake them for a total of 30 minutes. I had only made scones once before and it wasn’t very successful. This time was much better. It’s all about getting the scones dough just right. The dough should not be sticky and overly moist like cookie dough. You want to keep it a little crumbly to keep the pieces of butter intact which will give you a crumbly, light texture in the final product. I want to bake these again because they are SO GOOD with a cup of coffee.

Rating 5/5

Recipe found at Food.com.