Peppermint Butter Cookies

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 6 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3 tsp Peppermint extract
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 2 cups Sugar

• Dairy

  • 2 cup Butter
  • 6 tbsp Heavy cream
  • 1 1/2 cups Sour cream

• Desserts

  • 1 Candy canes

Found on tasteandtellblog.com

Description

Ingredients

• 6 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 3 eggs
• 2 teaspoons peppermint extract
• 1½ cups sour cream
• 1 cup (2 sticks) butter, at room temperature
• 1 teaspoon peppermint extract
• 4 cups powdered sugar
• Pinch of salt
• 6 tablespoons heavy cream
• Crushed candy canes, for decoration

Directions

• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, scraping between each addition. Add peppermint extract and sour cream, and mix well. Gradually add flour mixture, beating just until combined.
• Divide mixture – in half and wrap each in plastic wrap. Refrigerate at least 2 hours, or overnight.
• Preheat oven to 425°F. Line baking sheets with parchment paper or silicone liners.
• Lightly flour a work surface. Roll dough to ¼-inch thickness. Dough will be a little sticky, so use flour as needed to avoid sticking. Use a 2 to 2-1/2 inch round cookie cutter to cut out circles and transfer to the prepared baking sheets. Bake cookies until just set and still pale, about 7 minutes. Transfer to a cooling rack or a piece of waxed paper to cool completely before frosting.
• To make the frosting: In a large bowl, beat butter until soft and fluffy. Add peppermint extract. Add powdered sugar ½ cup at a time and beat until combined completely. Add salt and cream and beat until light and fluffy.
• Frost each cookie and then dip into crushed candy canes.