I participated in a Cookie Swap this year. Instead of swapping actual cookies, we swapped recipes. It was an internet swap, so it was an awesome way to participate in a cookie swap while not actually sending food to strangers.

The recipe I received was for these Pink Peppermint Chip Cookies. I made some changes from the original recipe sent to me from Tumbleweed Contessa. These are delicious, easy, and festive! And the perfect entry to this month's challenge!


Pink Peppermint Chip Cookies

Ingredients
1 cup original flavor Crisco (not butter flavor)
1 cup granulated sugar
1/3 cup brown sugar
2 eggs
9 drops red food coloring
1 tsp Mexican vanilla extract
2 1/4 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 cup creme de menthe Andes candy, coarsely chopped
1/2 cup peppermint crunch Andes candy, coarsely chopped
1 cup chocolate chips

Directions

1. Preheat oven to 350.

2. Cream together the Crisco, sugars, eggs, food coloring, and extract in a stand mixer. Sift together the flour, salt, and baking soda. Mix the dry ingredients into the wet ingredients and stir until there are no dry spots left.

3. Mix in the candies and chocolate chips, stirring with a wooden spoon.

4. Using a teaspoon, spoon the dough onto the baking sheet, rolling each ball into a ball. Place 12 cookies on a sheet. Bake for 15 minutes.

* makes about 40 cookies
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