Peppermint Tea Cakes

22
Peppermint Tea Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Dough

  • ½

    cup(s) walnuts

  • ½

    cup(s) pecans

  • ½

    cup(s) confectioners’ sugar

  • 2

    stick(s) (1 cup) cold unsalted butter, cut in small pieces

  • 1

    teaspoon(s) peppermint extract

  • 2

    cup(s) all-purpose flour

  • Coating

  • 6

    5 1⁄2-in.-long red-and-white peppermint candy canes, broken in small pieces

  • ½

    cup(s) confectioners’ sugar

Directions

Heat oven to 325°F. Have baking sheet(s) ready. Put nuts and confectioners' sugar in food processor. Pulse just until finely ground (don't overprocess). Add butter and extract; pulse until smooth. Add flour and pulse just until blended. With lightly floured hands, on a lightly floured surface, roll dough into a thick log. Cut log in 8 equal pieces. Roll each piece into an 8-in. rope. Cut each rope in 8 pieces. Roll some pieces into balls, others into a candy cane shape. Place 1 in. apart on ungreased baking sheet. Bake 13 to 16 minutes until bottoms are light brown. Meanwhile, process candy canes and confectioners' sugar in food processor until a fine powder. Transfer to a plate. Cool cookies on sheet on a wire rack 5 to 10 minutes. Gently (they're extremely fragile) transfer warm cookies to plate with coating and dust with coating, adding more confectioners' sugar if needed. Cool completely.


Nutrition

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