Peppermint Pecan Candy Cane Blossoms – Cookies
Candy canes were originally made as straight sticks and were not curved into the iconic shape until the 20th century.
This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Peppermint Pecan Candy Cane Blossoms – Cookies
Ingredients
Instructions
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In a large bowl, cream together the butter and granulated sugar.
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Add vanilla extract, peppermint extract, and the egg. Mix well.
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In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
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Gradually add the dry ingredients to the butter mixture and mix until well combined.
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Stir in the chopped pecans.
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Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Roll the dough into 1-inch balls and place them on the prepared baking sheet.
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Bake for 8-10 minutes until set.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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In a small bowl, mix together the powdered sugar and red food coloring to make a glaze.
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Dip half of each cookie into the glaze and sprinkle with crushed candy canes.
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Allow the glaze to set before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 22g8%
- Sugars 15g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
