Peppermint Meltaways for Your Cookie Platter


I've always been a fan of peppermint, the aroma of it and the sweet taste, as in these wonderful cookies!



You also might favor the fresh smell of peppermint, but did you know there are some amazing health benefits of it...

Ancient Egyptians used peppermint ~ dried peppermint leaves were discovered in pyramids that carbon dated to 1,000 BC.

The Romans grew mint and peppermint in their gardens for its medicinal purposes, particularly as a digestive aid.  They also used the mints as a ground cover, especially between stepping stone pathways.  They enjoyed the fragrant aroma the plants produced that greeted guests as they entered a courtyard and home.

As early as the mid-19th century, peppermint candies in all forms were a popular European sweet treat.  When European settlers came to America, they found that the American Indians were already aware of the importance of mint; they were growing different species of mint, native to North America.

Peppermint has always been considered a medicinal cure for various ailments, mostly digestive; however there were many other uses prescribed for this special plant, such as:  hiccups, nausea, flatulence, heartburn, bad breath, as well as indigestion.  

Which leads to this great little cookie for the holidays...

Peppermint meltaways ~ yes, they really melt in your mouth!  After one bite, you'll realize why they're labeled meltaways.  They're texture is creamy, unlike any other cookie.  





If you're looking for some sweet satisfying melt-in-your-mouth cookies to share this season, look no further than this recipe, it's a winner...

These delicate peppermint morsels look special on any holiday cookie platter! 


Yield: About 30 cookies

Peppermint Meltaways

They're festive and pretty and will melt in your mouth!

Ingredients:

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon peppermint extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup cornstarch

    • FROSTING:
    • 2 tablespoons butter, softened
    • 2 tablespoons 2% milk
    • 1/4 teaspoon peppermint extract
    • 2 to 3 drops red food coloring, optional
    • 1-1/2 cups confectioners' sugar
    • 1/2 cup crushed peppermint candies

Instructions:




Cookie dough:
In a small bowl, cream butter and confectioners' sugar until light and fluffy.
Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture.
Refrigerate, covered, 30 minutes or until firm enough to handle.
Preheat oven to 350°.
Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets.
Bake 9-11 minutes or until bottoms are light brown.
Remove from pans to wire racks to cool completely.
For frosting:
In a small bowl, beat butter until creamy.
Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies.
Store in an airtight container.

Note:

The cornstarch in cookies gives it tenderness, that melt in your mouth effect.





Enjoy!


'Tis Cookie Season ~~~ Spicy Crinkle Cookies


’Tis the season, bags of flour, sticks of butter and jars of spices on the counters, with cookie tins ready to be packed. 

 
Every year at this time, I make a plethora of Christmas cookies ~ last year the tally was 51 dozen.  Cookies for my family, and cookies to share with neighbors, friends, and more.

They’re holiday cookies in one way or another, there isn’t a chocolate chip cookie in the bunch.

Generally, they’re dainty two or three-bite cookies in a variety of shapes with a dab of jam or frosting.  Some are nut-filled, or rolled in coconut, some are topped with crushed peppermint.  Maybe they are cut-out cookies or cookies filled with some sort of chocolate candy or dipped in white chocolate or dark chocolate; the possibilities are endless...


In other words,  Christmas cookies are not an ordinary cookie.  They’re made in a variety of colors and ingredients, they must hold their shape well, keep well, and most importantly, they must taste good.  

That’s the segue way to this good sparkling cookie, spicy, chewy and filled with good flavor...

SPICY CRINKLE COOKIES
Printable recipe

Ingredients:
¾ cup shortening
1 cup firmly packed brown sugar
1 large egg
¼ cup molasses
2¼ cups flour
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ cup coarse turbinado or sparkling sugar

Method:
Beat shortening at medium speed with an electric mixer until soft and creamy; gradually add brown sugar, and beat well.
Add egg and molasses, mixing well.
Combine flour and next 5 ingredients; add flour mixture to shortening mixture, mixing well.
Cover; chill 2 hours.
Shape dough into 1-inch balls, and roll in sugar.
Place 2” apart on lightly greased cookie sheets.
Bake at 350° for 12-15 minutes.
Remove cookies to wire racks to cool.

Enjoy!


Harvest Apple Salad


I've always liked Waldorf salad, and then I came across this recipe.  Fresh chopped apples, dried cherries, cubes of cheddar cheese, and a sprinkling of nuts, all folded in a tangy sour cream sauce.  



This recipe is adapted from a Chicago Tribune recipe of long ago.  The tartness of Granny Smith apples mingling with the sweet crisp taste of Honeycrisp apples is a flavorful combination or, use your favorite apple.  Substitute dried cranberries or raisins for cherries, if you like. And add coarsely chopped pecans or walnut in place of the nut topping.  The possibilities go on and on...

Mom's Oyster Dressing for Thanksgiving


I’ve posted this before and I'll say it again:  “I would be run out of town if I didn’t serve this for Thanksgiving dinner."


Mom always made this dish at holiday time, for as long as I can remember ~ it's tradition and remains a favorite when I make it now.  If you love oysters, this is for you:  layers of a couple of pints of oysters with the liquor, Club crackers, lots of butter, half and half, salt and pepper, baked till bubbly and browned.  


Dinner is: Iron-Skillet Roast Chicken with Acorn Squash, Red Onions and Bacon


How can anyone resist good crisp skin on chicken?  If it’s not crispy, it’s just simply a sad chicken...


Hello, crispy chicken with roasted vegetables and smokey bacon!  Here's a one-pan meal that’s bursting with flavor!

Spicy Roasted Pork Tenderloin



Here’s the scoop:  
crispy on the outside, 
juicy and tender on the inside, 
packed with savory spices!  



Pork tenderloin is great ~ it's healthfully lean and reasonably priced at our local Jewel grocery store, making it affordable for a meal any day, and it's hard to mess up. 

9th Blogiversary and Even More Potatoes!



I’m an impulsive sort of person at times.  Knowing me, Bill, thought this blog would be a passing whim that wouldn’t make it a couple of months…


And here I am ~ still at it, 9 years later!




You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen


You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

DINNER PARTY

DINNER PARTY
Jules-Alexandre Grun

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ᴍɪɴɴɪᴇ❣ 14 ʏᴇᴀʀs...

ᴍɪɴɴɪᴇ❣ 14 ʏᴇᴀʀs...
May 5, 2004...

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

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