Christmas Peppermint Cookies
One of the favorite moments of Christmas for me is making and packaging thoughtfully curated food gifts to ship to friends on the west coast. In fact, when I started Wonderful Life Farm, I made a list of things I do that make me ridiculously happy, and packaging food gifts was on that list. Over the years, I’ve given: homemade jams, breakfast boxes, homemade jams to pair with cheeses, and food gifts inspired by our travels that year. The day when it all comes together and the kitchen island is covered with food, boxes, tags, twine, and ribbon and the floor below me is littered with excelsior and shipping boxes…absolute bliss!
I recognize that this may not be everybody’s happy place. Or even if it is, you might like to give a food gift in thoughtful packaging, but just don’t have the time, energy, or creative will to make it happen this year. But, because it IS my happy place, I was super excited to create everything you need to give the gift of food beautifully this year!
I love gifts where the packaging is lovely and what’s inside is a delight! I think it makes those we love feel even more loved when they know we made the extra effort…for them. So, I’m also sharing two different peppermint cookie recipes that you’re friends and family and going to love!
The first is my mom’s Peppermint Stick recipe, which I ate every Christmas of my growing up years. And I think our family has enjoyed them every year for the last 32 years (with the possible exception of one year I didn’t make them and nearly ruined Christmas). Super fun and easy to make!
PEPPERMINT STICKS
1 c. butter, softened
1 1/2 c. powdered sugar
1 egg
2-3 t. peppermint flavoring
2 1/2 c. flour
1 t. baking soda
1 t. cream of tartar
2 t. red food coloring
granulated sugar
Preheat oven to 350 degrees.
With mixer, cream butter and powdered sugar. Add egg and peppermint flavoring.
In a separate bowl, sift dry ingredients (except granulated sugar) together. Blend flour mixture into butter mixture on low speed to a soft dough. Divide dough in half, removing half from the mixer
To the portion remaining in the mixer, blend in the food coloring.
Divide each dough half into 24, even-sized pieces. Drop colored and plain dough pieces, alternately, onto a rimmed cookie sheet to form a checkerboard. Pat dough flat evenly over all. Then swirl dough with fingertips to create a marbled effect, and then pat flat evenly again.
Bake 15 minutes at 350 degrees, or until lightly browned. Immediately, cut into thin sticks and very gently roll in granulated sugar. Then when cool, roll in sugar once again.
Makes 60 sticks.
And the second recipe, Chocolate Mint Parfait Bars, came from a friend many Christmases ago and has been tweaked by me a bit through the years. They are a favorite at out annual Christmas party.
CHOCOLATE MINT PARFAIT BARS
BASE:
1 chocolate cake mix
1/3 c. butter, softened
1 egg
1/4 t. peppermint extract
FILLING:
1 envelope unflavored gelatin
1/4 c. boiling water
4 c. powdered sugar
1 c. butter, softened
1/4 t. peppermint extract
2-3 drops of green food coloring
FROSTING:
2 c. semi-sweet chocolate chips
6 T. butter
Preheat oven to 350 degrees. Grease a 15 x 10 jelly roll pan.
In a large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake at 350 degrees for 10 minutes. Cool completely.
Dissolve gelatin in boiling water; cool.
In a large bowl, combine softened gelatin, 2 c. of the powdered sugar, butter, peppermint extract, and food coloring; beat 1 minute at medium speed until creamy. Blend in remaining 2 cups powdered sugar. Spread evenly over cooled crust.
In a small saucepan, blend chocolate chips and butter over low heat, stirring constantly until chocolate and butter are almost melted. Remove from heat and continue stirring until both are completely melted. Spread evenly over cooled cookie filling. Chill until firm.
Remove from refrigerator 20 minutes before cutting into bars or squares.
Christmas Cookie Box Set available here.
Happy Baking and Gift Giving!
