Peppermint Tea Cakes

A spin-off from a classic holiday cookie with a festive peppermint twist.

Ingredients

Hide Images

1

Heat oven to 400°F.
2

In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.
3

Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place icing sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in icing sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.

Use Betty Crocker™ Creamy Deluxe™ chocolate frosting over cookies for a more decorated look! In small microwavable bowl, heat 1/4 cup frosting uncovered on High 10 to 15 seconds until frosting is thin enough to drizzle. Using a fork, drizzle warmed frosting over cookies. Let stand about 2 hours or until set.
For even baking, make sure cookies are the same shape and size.
For easy cleanup, use cooking parchment paper on cookie sheets.