Make and share this Peppermint-Stick Spritz recipe from Food.com.
Provided by Smilyn
Categories Dessert
Time 52m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in sugar and baking powder until combined, scraping sides of bowl occasionally.
- Beat in egg and peppermint extract until combined.
- Beat in as much of flour as you can with the mixer.
- Stir in any remaining flour.
- Pack un-chilled dough into cookie press fitted with an ½ inch star plate.
- Force dough through press to form 3 ½ to 4 inch long sticks about 1 inch apart on an ungreased cookie sheet.
- If desired, bend into candy-cane shapes.
- Bake in preheated oven for 7 to 9 minutes or until edges are firm but not brown.
- Transfer to a wire rack and let cool.
- In a small heavy saucepan, melt white chocolate and shortening over low heat, stirring frequently.
- Dip one end of each stick into melted white chocolate, letting excess drip off.
- Place on waxed paper.
- Sprinkle with crushed peppermint candy.
- Let stand until set.
- To store: Place cookies in layers separated by waxed paper in an airtight container.
- Store at room temp for up to 3 days.
Nutrition Facts : Calories 703.1, Fat 42.5, SaturatedFat 25.1, Cholesterol 120.3, Sodium 314.3, Carbohydrate 73.9, Fiber 1.2, Sugar 40.3, Protein 8.1
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