Best Peppermint Tea Cakes Recipes

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PEPPERMINT TEA CAKES



Peppermint Tea Cakes image

A spin-off from a classic holiday cookie with a festive peppermint twist.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 56

Number Of Ingredients 6

25 peppermint candies, unwrapped
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup Gold Medal™ all-purpose flour
1/2 cup butter, melted
1 egg
1 cup powdered sugar

Steps:

  • Heat oven to 400°F.
  • In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.
  • Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place powdered sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in powdered sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.

Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 8 g, TransFat 0 g

PEPPERMINT TEA CAKES



Peppermint Tea Cakes image

From BC Holiday Cookies. They look nice in the photo and I think it will make a great addition to my holiday cookie trays.

Provided by PalatablePastime

Categories     Dessert

Time 1h35m

Yield 4 dozen cookies

Number Of Ingredients 8

1 cup butter or 1 cup margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup finely chopped pecans
3/4 cup finely crushed hard peppermint candy
additional powdered sugar

Steps:

  • Heat the oven to 400°F.
  • Mix together the powdered sugar, butter, and vanilla until creamy and smooth.
  • Gradually stir in the flour, 1/4 cup crushed candies, and the salt. Then fold in the pecans.
  • Shape the dough into 1-inch balls, and place them 2 inches apart on an ungreased cookie sheet.
  • Bake 8-9 minutes until they are set but not browned.
  • While cookies are baking, set up 2 bowls, 1 with powdered sugar and the other with the remaining crushed candies (you will be rolling the cookies in this).
  • When cookies come out of the oven, immediately roll them in powdered sugar. Roll again if needed. After 10 minutes, roll powdered cookies in the remaining crushed candies, and reroll again here as well if needed.

Nutrition Facts : Calories 818.4, Fat 56.5, SaturatedFat 30.1, Cholesterol 122, Sodium 473.9, Carbohydrate 70.7, Fiber 3.2, Sugar 15.6, Protein 9

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