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STEPS
INGREDIENTS
Preheat oven to 350. Cream butter, sugar, eggs, and vanilla one at a time.

Preheat oven to 350. Cream butter, sugar, eggs, and vanilla one at a time.

Combine flour, baking powder, and salt.

Combine flour, baking powder, and salt.

Slowly in batches mix dry ingredients with wet ingredients.

Slowly in batches mix dry ingredients with wet ingredients.

Now for the main event!

Now for the main event!

Chop mints and add to dough.

Chop mints and add to dough.

Chill for 1 hour!! Also chill your rolling pin in the freezer, works wonders.

Chill for 1 hour!! Also chill your rolling pin in the freezer, works wonders.

Roll 1/4 inch thick, use candy cane shaped cookie cutter.

Roll 1/4 inch thick, use candy cane shaped cookie cutter.

Place cookies on lines cookie sheet. Bake 8-10 minutes.

Enjoy!

Enjoy!

  • 3/4c All purpose flour
  • 1.0tsp Baking powder
  • 1/2tsp Salt
  • 3/4lb Butter
  • 1.0c Sugar
  • 2.0 Eggs
  • 1.0tsp Vanilla or Peppermint Extract (your choice)
  • 1.0tsp Box of Andes Peppermint Mints