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Peppermint Tea Cakes
Peppermint Tea Cakes
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Festive peppermint twist on a classic holiday cookie.
Ingredients:
  • 25 peppermint candies, unwrapped
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter, melted
  • 1 cup powdered sugar
Instructions:
  • Preheat oven to 400°F.
  • Place peppermint candies in a food processor and crush until very fine. In a large bowl, combine cookie mix, flour, melted butter, and egg until a soft dough forms. Stir in 1/4 cup of crushed candies. Shape dough into 56 (1 inch) balls and place on an ungreased cookie sheet, 1 inch apart.
  • Bake for 5 to 7 minutes until just set. Let cool for 2 minutes on the cookie sheet, then transfer to a cooling rack. Roll each warm cookie first in powdered sugar, then in crushed candies. Allow cookies to cool completely, which should take about 20 minutes. Store in an airtight container at room temperature.

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