Striped Peppermint Sandwich Cookies

These red and white striped cookies are easy to make and incredibly tasty when filled with a sweetened peppermint whipped cream. Fine look on the holiday table!


-2 rolls Pillsbury refrigerated sugar cookies
-1/2 cup all-purpose flour
-1/2 teaspoon peppermint extract
-Red gel food color
Peppermint Filling
-3/4 cup whipping cream
-1 1/2 cups powdered sugar
-1/2 teaspoon peppermint extract

Cooking method: 
1.Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper; set aside.

2. Let cookie dough stand at room temperature 10 minutes. In large bowl, break up 1 roll cookie dough. Add 1/4 cup of the flour. Beat with electric mixer on medium speed until well combined. Remove from bowl, and place in second bowl.

3. In first bowl, break up remaining roll of cookie dough. Add remaining 1/4 cup flour, the peppermint extract, and enough red food color to make dough deep red. Beat until well combined.

4.Line 8×4-inch loaf pan with plastic wrap. Press half of the white cookie dough in bottom of pan. Top with half of the red dough. Repeat with remaining white and red dough. Place in freezer 20 minutes to firm up.

5.Turn out dough from loaf pan; remove plastic wrap. Trim short, slightly slanted sides of cookie dough loaf to form a rectangle shape. Cut loaf into 29 slices. Cut each slice in half to make total of 58 squares. Place squares 1 1/2 inches apart on cookie sheets.

6. Bake 12 to 14 minutes or until lightly golden brown on edges. Cool 1 minute; remove from cookie sheets to cooling rack to cool completely.

7. Meanwhile, in medium bowl, beat cream with electric mixer fitted with whisk attachment until stiff peaks form. Beat in powdered sugar and peppermint until well combined. Spoon slightly less than 1 tablespoon filling on half of the cookies. Top with remaining cookies to make sandwiches. Store in refrigerator until ready to serve.


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2 комментария to “Striped Peppermint Sandwich Cookies”

  1. Here is a great recipe for baking your own bread for use in panini.
    In addition, they also stay fresh longer especially if stored in the refrigerator.

    Cover the dough circle with a clean towel and let
    it rest for 45 minutes.

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