Tuesday, December 30, 2014

Peppermint Tea Cookies

Today I tried a new cookie.  I've been craving something baked and sweet over the past few days and these little tea cookies seemed to be simple enough.  These cookies are really delicate and just melt in your mouth, which is exactly what I was craving.  You could make these with just about any kind of "chips" like chocolate chips (use the mini ones if you can find them), cinnamon chips, butterscotch chips, etc.  However, I bought these these Andes Peppermint Crunch baking chips right before Christmas and I wanted to try making these cookies with them (because I am a mint addict!)

Peppermint Tea Cookies

8 oz. butter at room temperature
1/2 cup powdered sugar (AKA confectioners sugar or icing sugar)
Pinch of salt
1 t. vanilla
2 cups all purpose flour
1 cup Andes Peppermint Crunch chips (you could use chocolate chips, cinnamon chips, etc)

Preheat oven to 350 degrees F.  Cream butter and sugar until light and fluffy.  Add in the pinch of salt and vanilla and mix to combine.  With the mixer on low, add in the flour 1/2 cup at a time.  By hand, mix in the peppermint chips.

Shape the cookies into 1-inch balls and place on parchment lined baking sheet.  Bake at 350 degrees F for 10-12 minutes, or until the bottom of the cookie is just lightly browned.  Remove from oven and allow to cool on the baking sheet.  Removing them early will cause them to crumble and break because they are so delicate.  Store in airtight container for up to 2 weeks.  I like to freeze mine so they are off the counter and I'm not tempted to pop one in my mouth every time I pass the container.


1 comment:

Rachida Benamar said...

Amazing recipe . Very original. I have never heard of it . It is definitely in my to do list :-)