I always love to hear from fellow bakers and I especially love to try out recipes from them. Judy Fritsche from Greenville sent me her Peppermint Meltaways cookie recipe that she won a first place ribbon for at last year’s Greenville Country Christmas and the recipe sounds like it would be a great cookie for giving, and eating.
Fritsche says she enjoys baking, but cooking… “not so much.” She considers herself to be a “from scratch” baker who likes to bake cookies and pies and even decorates cakes. This Greenville baker has been entering the Christmas Bake-Off for the last 13 years and says she usually comes home with a ribbon or two. The Peppermint Meltaways recipe was actually given to her by daughter Donna Abendroth who lives in Baltimore County, Maryland and enjoys baking as much as her mom.
I tried the cookies and their name is exceedingly accurate. They absolutely do melt in your mouth, thanks to the high volume of confectioner’s sugar and cornstarch in the recipe. After baking the cookies, I had friends over who ended up serving as my taste testers and with a platter containing three dozen cookies, only a handful were left at the end of their visit; a good indicator the cookies were a success.
Being the recipe dork I am, I did make one small, itty-bitty change. I used vanilla extract in the cookie and icing, with the crushed peppermint candies being the only mint flavor in the cookie. For me, it was a matter of taste, because I do like peppermint, but only in small doses when it comes to baked goods. However, I think if I made them again, I would use the mint extract in the cookies OR icing, but not both. That’s the great thing about a recipe, it’s just a starting point and you can change one to suit your own taste buds.
If you’re looking for a new Christmas cookie to give or bake for your family, I would say give this one a try. Not only are they good to eat, but very pretty as well. Thanks for the recipe Judy and Donna!
1 c. butter, softened
½ c. confectioner’s sugar
½ tsp. peppermint extract
1¼ c. all-purpose flour
½ c. cornstarch
2 tbsp. butter, softened
1½ c. confectioner’s sugar
2 tbsp. milk
¼ tsp. peppermint extract
2 to 3 drops red food coloring, optional
½ c. crushed peppermint candies
For cookies, in a small bowl, combine butter and sugar until fluffy; beat in extract. Combine flour and cornstarch and gradually add to butter mixture. Shape dough into one-inch balls and place two inches apart onto an ungreased baking sheet. Bake at 350 degrees for about 10 to 12 minutes or until bottoms are lightly browned. Remove to wire rack to cool.
For frosting, beat butter until fluffy; add sugar and beat until well combined. Add milk, extract and color (if using) and beat until smooth. Spread frosting over cooled cookies and top with crushed candies. Makes about three dozen cookies.