Did you hear that Blueprint magazine is closing? While I don’t have a subscription (I so prefer Domino), every now and then I splurge and pick it up at the grocery store. This past issue — the Holiday one — was especially fun. These peppermint swirl sugar cookies, from that issue, look so tasty and tempting. Here’s the recipe so you can try them out. I can’t wait to give them a whirl (love those peppermint candies!).
Makes 45 slice-and-bake cookies, 100 spritz cookies, or 30 cut-out cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour, spooned and leveled, plus more for rolling and cutting
- Sanding sugar and other decorations (optional)
- Confectioners’-sugar glaze
Directions
- In a large bowl, with an electric mixer, cream butter with sugar and salt until light and fluffy. Add egg and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix just un-til incorporated (do not overmix).
- Preheat oven to 350 degrees. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until just barely golden around the edges, 7 to 12 minutes (depending on size of cookies). Cool completely on baking sheets.
- Decorate, if desired. Let dry at least 2 hours. Store in an airtight container up to 1 week.
Peppermint Swirl Cookie Variation (link)Here, the candy does the heavy lifting in the style and taste departments. Cut a hole in your cookie that’s slightly larger than your candy piece (any hard candy will work); prebake them for 6 to 8 minutes, until they look a little dry on top. Drop in your minty mouthful and bake for a few more minutes, until it melts to fill the space.
From the November/December 2007 issue of Blueprint magazine
Hmmm – yummy! And beautiful ~ I can’t decide whether or not they look too good to eat!!!
Love,
Mom
Too bad I’ve sworn off gluten for a while… I really want to try them out.