Friday, December 16, 2011

Red Velvet Peppermint Crinkle Cookies

Chewy and peppermint-y, these Red Velvet Peppermint Crinkle Cookies are the perfect holiday treat! What does this have to do with wild game cooking? You ask. Well, nothing... but, it kind of does. I've never heard of a hunter who doesn't like cookies. Therefore, cookies fall under "hunting." Uh-huh.

Since Rick and I are both feeling under the weather, we decided to bake these cookies last night. Thank you Cookin' Cowgirl for sharing her recipe! I saw the recipe on her blog and knew that we just had to try it. You should too!

Servings: About 3 dozen cookies (36)
Prep Time: 5 minutes
Bake Time: 9 minutes + 1 minute cooling
Ingredients:
- 1 box Duncan Hines Red Velvet Cake Mix
- 6 tbs. unsalted butter
- 2 eggs
- 1 tsp. peppermint extract
- 1/2 cup crushed peppermint candy canes, plus extra for sprinkling
- 1/2 cup powdered sugar
- 1 tsp. cornstarch

1. Preheat oven to 375 degrees F.

Melt 6 tbs. unsalted butter. Allow to cool.

In a large bowl, combine cake mix, eggs, cooled butter and peppermint extract. Mix well.
2. Mix in 1/2 cup of crushed peppermint candy canes.

3. In a shallow bowl/dish, mix together powdered sugar and cornstarch with a fork. 

Drop a blob of cookie dough (about 1 1/2 - 2 tbs.) into the sugar mixture and roll into balls, covering the balls completely with powdered sugar.

4. Place on a lightly greased cookie sheet and bake for 9 minutes. No more. No less. 

Bake in batches because the cookies will spread. 
Carefully move the cookies to cooling racks. Sprinkle with remaining crushed candy canes. Cool for at least 1 minute. The cookies will firm up but stay chewy. 

 Enjoy! You won't be able to stop eating them.












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