#peppermintflavors

[stickyparkour]

Enjoy the holiday flavors of these peppermint-infused shortbread cookies. The buttery richness complements the refreshing burst of peppermint perfectly, making them a delectable treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 teaspoon peppermint extract. 1/2 cup crushed peppermint candies. 1/4 teaspoon salt.

Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. Mix the peppermint extract in well after adding it. Mix the flour and salt in slowly until the dough comes together. Spread the crushed peppermint candies out evenly in the dough after you've added them. Make a log out of the dough and cover it with plastic wrap. Put it in the fridge for at least an hour. Warm the oven up to 325F 165C and put parchment paper on a baking sheet. Cut the chilled dough into rounds that are 1/4 inch thick and place them on the baking sheet that has been floured. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. If you want to add more flavor and decoration, you can melt some more peppermint candies and drizzle them over the cookies once they are cool. The cookies are ready to eat once the drizzle has set.

Prep Time: 20 minutes

Cook Time: 15 minutes

Camilla Belle

[lisscardio]

These homemade marshmallows are the ideal treat for the holidays because they are dipped in rich, velvety chocolate and infused with the delightful flavors of peppermint. They are a delightfully delicious blend of mint and sweetness that melts in your tongue.

Ingredients: 3/4 cup granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 4 teaspoons unflavored gelatin. 1/4 cup cold water. 1 teaspoon peppermint extract. 1/2 cup crushed peppermint candy canes. 1/4 cup powdered sugar for dusting. 8 ounces semisweet chocolate, chopped. 2 tablespoons vegetable oil.

Instructions: In a small bowl, combine the gelatin and 1/4 cup of cold water. Let it sit for 10 minutes to bloom. In a medium saucepan, combine granulated sugar, corn syrup, and 1/4 cup of water. Heat over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it boil until it reaches 240F 115C on a candy thermometer. While the sugar mixture is boiling, microwave the gelatin mixture for about 20 seconds or until it's completely dissolved and becomes a clear liquid. When the sugar mixture reaches 240F 115C, remove it from heat and slowly pour it into the dissolved gelatin. Be careful as it will be extremely hot. Mix on low speed if using a stand mixer or with a hand mixer until it becomes thick and fluffy, which should take about 10 minutes. Add peppermint extract and mix for an additional minute. Fold in crushed peppermint candy canes. Grease a square baking dish and dust it with powdered sugar to prevent sticking. Pour the marshmallow mixture into the prepared dish, smoothing the top with a spatula. Let it sit uncovered for at least 4 hours or overnight to set. Once set, use a sharp knife to cut the marshmallows into squares or desired shapes. In a microwave-safe bowl, melt the semisweet chocolate and vegetable oil in 30-second intervals, stirring in between until smooth and fully melted. Dip each marshmallow square into the melted chocolate, allowing excess chocolate to drip off, and then place them on a parchment-lined baking sheet. Sprinkle some crushed peppermint candy canes on top of each dipped marshmallow for decoration. Let the chocolate set at room temperature or in the refrigerator for about 30 minutes. Your chocolate-dipped peppermint marshmallows are now ready to be enjoyed!

Prep Time: 30 minutes

Cook Time: 10 minutes

kazava