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Recipe

 

Yield

3 dozen servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup butter
softened
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¾ cup cornstarch
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cup powdered sugar
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1 cup all-purpose flour
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3 tablespoons peppermint stick candy
finely crushed
*
3 tablespoons powdered sugar
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Ingredients

Amount Measure Ingredient Features
237 ml butter
softened
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177 ml cornstarch
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79 ml powdered sugar
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237 ml all-purpose flour
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45 ml peppermint stick candy
finely crushed
*
45 ml powdered sugar
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Directions

In large bowl, beat butter until light and fluffy.

Add cornstarch and ⅓ cup powdered sugar; beat at low speed until moistened.

Beat at high speed until light and fluffy.

Lightly spoon flour into measuring cup; level off.

Add flour; mix until dough forms.

Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 350℉ (180℃).

Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheets.

Bake at 350℉ (180℃) for 9 to 15 minutes or until cookies are very light golden brown.

Cool 1 minute.

Remove from cookie sheets; place on wire racks.

In small bowl, combine candy and 3 tablespoons powdered sugar; carefully roll warm cookiesin mixture.

Makes 3 dozen cookies.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 67362% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 29g 146%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 330mg 14%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 28% Vitamin C 0%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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