Menu Enter a recipe name, ingredient, keyword...

Peppermint Tea Cakes

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Peppermint Tea Cakes 0 Picture

Ingredients

  • Dough
  • 1/2 cup(s) walnuts
  • 1/2 cup(s) pecans
  • 1/2 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
  • 1/2 cup(s) confectioners’ sugar

Details

Preparation

Step 1


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.

Review this recipe