Wednesday, December 12, 2007

Baking Delight

Since I was so graciously asked to share cookie recipes, I'll give you the one for Peppermint Cookies. I cut this recipe out of a magazine - and boy, is it good!

Peppermint Cookies
2/3 c. shortening
1/4 c. sugar
1/4 c. packed brown sugar
1 egg
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. crushed peppermint candy
In a mixing bowl, cream shortening and sugars; beat in egg. Combine flour, baking powder and salt; stir into the creamed mixture. Stir in the candy. Drop by teaspoonsful onto a greased cookie sheet. Bake at 350* for 10-12 min. or until cookie edges just begin to brown. Yields 3 1/2 dozen.

To make these cookies Elijah-proof (egg-free), just substitute the egg with 1 tsp. baking powder, 1 1/2 Tbsp. oil, and 1 1/2 Tbsp. water. Mix these together in a little bowl and then use in place of the egg.

My family loves these cookies! And they're not even mad that I had to use every one of the real candy canes hanging on the Christmas tree to make them...

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