Melt-in-your-mouth peppermint drops are creamy and cool – a perfect treat to accompany a hot winter beverage. Lightly smashing the candy canes with a rolling pin makes a good mix of peppermint dust and chunks of red and white for a festive pop of colour.
- Portion size 40 servings
- Credits : Canadian Living Magazine: November 2013
MethodIn large bowl, beat butter with icing sugar until light and fluffy; beat in vanilla and peppermint extract. Stir cornstarch with flour; stir into butter mixture. Roll by 2 tsp into balls.
Arrange, about 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets; freeze until firm, about 15 minutes.
Make-ahead: Freeze in airtight container for up to 1 month; thaw on parchment paper– lined rimless baking sheets, about 20 minutes.
Bake on top and bottom racks in 350 F (180 C) oven, switching and rotating pans halfway through, until edges are golden, about 12 minutes. Let cool on pans on racks.
Glaze: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with cream, stirring until smooth; remove from heat. Stir in icing sugar, peppermint extract and vanilla. Pour about 1/2 tsp glaze over each cookie. Sprinkle each with 1/2 tsp candy canes. Let stand until glaze is dry.
Make-ahead: Store in airtight container for up to 5 days.
Nutritional facts per cookie: about
- Fibre trace
- Sodium 35 mg
- Sugars 4 g
- Protein 1 g
- Calories 88.0
- Total fat 5 g
- Potassium 10 mg
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
- Iron 1.0
- Folate 3.0
- Vitamin A 4.0