White Chocolate Dipped Peppermint Sticks Recipe

White Chocolate Dipped Peppermint Sticks Recipe

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45 juta s/d 2.5 milyar listing 2018
White Chocolate Dipped Peppermint Sticks Recipe White Chocolate Dipped Peppermint Sticks Recipe White Chocolate Dipped Peppermint Sticks Recipe These peppermint sticks look beautiful and taste even better! Leave out a dish of them when trimming the tree or relaxing by the fire with a mug of hot cocoa.
White Chocolate Dipped Peppermint Sticks Recipe

White Chocolate Dipped Peppermint Sticks Recipe

These peppermint sticks look beautiful and taste even better! Leave out a dish of them when trimming the tree or relaxing by the fire with a mug of hot cocoa. Prep : 1 hour plus freezing and cooling Bake : 11 minutes per batch
  • Holiday Cookie Dough
  • 1/teaspoon peppermint extract green and red paste food coloring
  • 5 ounces white chocolate,melted
  • 6 green or red starlight mints, crushed
  1. Prepare Holiday Cookie Dough. Divide dough in half; transfer half to another bowl. Stir peppermint extract into 1 portion of dough. Divide peppermint dough in half; transfer half to another bowl. Tint 1 portion green, the other red.
  2. Preheat oven to 350°F. Line 9-inch square metal baking pan with plastic wrap, extending wrap over 2 sides of pan to form handles. Pat plain dough in pan. Freeze 10 minutes. Pat green dough over half of plain dough; pat red dough over other half of plain dough. Freeze 10 minutes.
  3. Lift dough from pan using plastic wrap; place on cutting board. Cut dough into thirds so that one piece is all red on top, one is all green on top, and piece (from middle) is half red and half green. Cut each third crosswise into 3.8-inch strips. Twist strips and place, 11/2 inches apart, on ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Transfer to wire rack to cool. Repeat.
  4. Dip one end of each cookie into white chocolate and place on waxed paper. Sprinkle chocolate with crushed mints. Refrigerate cookies 15 minutes to set.
  5. Store cookies in tightly sealed container with sheets of waxed paper between layers at room temperature up to 1 week or in freezer up to 3 months. Makes about 60 cookies.
Each cookie : About 75 calories, 1g protein, 9g carbohydrate, 4g total fat (3g saturated), 0g fiber, 13mg cholesterol, 50mg sodium. chocolate recipe, peppermint, peppermint recipe, peppermint sticks, peppermint sticks recipe, white chocolate dipped recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

White Chocolate Dipped Peppermint Sticks Recipe

Article Categories : American Recipes, Cookies & Confections, European Recipes

White Chocolate Dipped Peppermint Sticks Recipe

White Chocolate Dipped Peppermint Sticks Recipe

These peppermint sticks look beautiful and taste even better! Leave out a dish of them when trimming the tree or relaxing by the fire with a mug of hot cocoa.

Prep : 1 hour plus freezing and cooling
Bake : 11 minutes per batch

  • Holiday Cookie Dough
  • 1/teaspoon peppermint extract green and red paste food coloring
  • 5 ounces white chocolate,melted
  • 6 green or red starlight mints, crushed
  1. Prepare Holiday Cookie Dough. Divide dough in half; transfer half to another bowl. Stir peppermint extract into 1 portion of dough. Divide peppermint dough in half; transfer half to another bowl. Tint 1 portion green, the other red.
  2. Preheat oven to 350°F. Line 9-inch square metal baking pan with plastic wrap, extending wrap over 2 sides of pan to form handles. Pat plain dough in pan. Freeze 10 minutes. Pat green dough over half of plain dough; pat red dough over other half of plain dough. Freeze 10 minutes.
  3. Lift dough from pan using plastic wrap; place on cutting board. Cut dough into thirds so that one piece is all red on top, one is all green on top, and piece (from middle) is half red and half green. Cut each third crosswise into 3.8-inch strips. Twist strips and place, 11/2 inches apart, on ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Transfer to wire rack to cool. Repeat.
  4. Dip one end of each cookie into white chocolate and place on waxed paper. Sprinkle chocolate with crushed mints. Refrigerate cookies 15 minutes to set.
  5. Store cookies in tightly sealed container with sheets of waxed paper between layers at room temperature up to 1 week or in freezer up to 3 months. Makes about 60 cookies.

Each cookie : About 75 calories, 1g protein, 9g carbohydrate, 4g total fat (3g saturated), 0g fiber, 13mg cholesterol, 50mg sodium.