HINT O' MINT COOKIES

 

  • Cooking Time: 10 min./batch + cooling
  • Servings: 24 servings
  • Preparation Time: 25 minutes

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 cup buttermilk
  • FROSTING:
  • 3 tablespoons butter, softened
  • 2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  • Cover and refrigerate for 1 hour or until easy to handle.
  • Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 6 to 8 minutes or until set. Remove to wire racks to cool.
  • In a small bowl, beat the butter, sugar, cocoa, salt, vanilla and enough milk to achieve spreading consistency. Frost cookies

Notes

After I experimented in the kitchen mixing and matching ingredients to come up with a new and different cookie recipe, my fiance proclaimed these the winner! With a little peppermint extract, these cake-like cookies bring a nice close to any meal.

Categories: Christmas  Cookies 

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