Ingredients for Peppermint Stick Spritz
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg
- 1 teaspoon peppermint extract
- All Purpose Flour
- White Chocolate Baking Squares
- 2 tablespoons shortening
- Peppermint Candy
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How to Make Peppermint Stick Spritz
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed for 30 seconds until light and fluffy.
- Beat in the baking powder until just combined. Scrape down the sides of the bowl as needed.
- Beat in the egg and peppermint extract until well blended.
- Gradually add the flour, beating on low speed until just incorporated. If necessary, stir in any remaining flour with a spatula until a soft dough forms.
- Pack the unchilled dough into a cookie press fitted with a 1-inch star tip.
- Press the dough onto ungreased baking sheets to form 3-4 inch long sticks, leaving about 1 inch between each cookie.
- Gently bend the ends of some cookies to create candy cane shapes (optional).
- Bake for 7-9 minutes, or until the edges are lightly golden brown and firm to the touch.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the chocolate coating: In a small, heavy saucepan, melt the white chocolate and shortening over low heat, stirring frequently until smooth and melted.
- Dip one end of each cooled cookie into the melted chocolate, allowing excess to drip off.
- Place the dipped cookies onto waxed paper or parchment paper.
- Immediately sprinkle the dipped ends with crushed peppermint candy.
- Let the chocolate set completely before storing.
- Store cookies in an airtight container, separated by layers of waxed paper, at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
161g
Fat
125g
Carbs
24g
