EZ-Bake (and Easy-Eat!) Holiday Cookies
Meet the sweeties gorgeous enough to swap, but simple enough to mix up in a single bowl. Finally, Christmas cookies that won't make you crazy! By Yvonne Ruperti, REBDOOK.
Fat mints
Prep time: 15 minutes
Chilling time: 1 hour
Cooking time: 12 minutes
Vanilla dough:
1 stick plus 2 Tbsp (10 Tbsp total) unsalted butter, very soft
½ cup sugar
1 large egg yolk
1 tsp peppermint extract
½ tsp vanilla extract
1½ cups all-purpose flour
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Chocolate dough:
1 stick plus 2 Tbsp (10 Tbsp total) unsalted butter, very soft
⅔ cup sugar
1 large egg yolk
1 tsp peppermint extract
½ tsp vanilla extract
1½ cups all-purpose flour
¼ cup cocoa
Filling:
1 (7.5-oz) jar Marshmallow Fluff
1 cup crushed candy canes (2 cups if making vanilla and chocolate dough)
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1. In a large bowl, stir butter, sugar, and a pinch of salt until combined. Stir in egg yolk, peppermint extract, and vanilla extract until combined. Stir in flour-and cocoa, if you are making the chocolate dough-until the mixture forms a cohesive dough (use your hands if needed). Divide dough between 2 sheets of parchment paper and form each into a log about 5 to 6 inches long. Roll up in parchment and twist to secure ends. Chill until firm, about 1 hour.
2. Adjust oven racks to upper and lower middle positions. Heat oven to 350°F. Line 2 baking sheets with parchment. Slice logs into ¼-inch-thick rounds and space rounds evenly on both baking sheets. Bake until just set and light golden around the edges, 12 to 14 minutes, swapping pans between oven racks halfway through.
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3. Remove cookies from oven, let cool on pan 5 minutes, then transfer to a wire rack. When completely cool, sandwich cookies together with a generous teaspoon of Marshmallow Fluff and press crushed candy-cane pieces along the edges.
Each dough recipe makes about 21 sandwich cookies.
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