This holiday season, we wanted to give all our loyal customers a new holiday recipe to add to their Keeping Up collection. These peppermint-iced sugar cookies are a variation of the citrus-iced sugar cookies on pages 222 and 223. We love this cookie because the dough is so versatile and bakes into that perfect crisp/chewy combination. The cookies are great plain or sprinkled with colored sugar. They also make wonderful snicker doodles when rolled in cinnamon sugar. Of course, we love them lightly frosted with all flavors of icing. Enjoy this special holiday variation!
Sugar Cookies:
Prepare cookies as directed on page 222, baking at 350 degrees. Cool.
Peppermint Icing:
Prepare icing on page 222, omitting juice, zest and food coloring. Decrease powdered sugar to 2 cups. Add 1/2 teaspoon peppermint extract. If desired, add a drop of red food coloring. Lightly frost cookies with warm icing, then drizzle with melted dark chocolate as directed on page 223 (TIP: scoop melted chocolate into a small ziploc bag. Snip off a very small corner, then pipe chocolate over cookies.) Sprinkle cookies with crushed candy canes. Allow to set (I like to put them in the freezer for a few minutes). Enjoy!
Happy Holidays!!!
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