Friday, December 11, 2015

Peppermint Snowballs

The holiday season has come upon us like a whirlwind!

I apologize for my absence recently.  I just started my Master's program, and it has been consuming a good chunk of my free-time.

But, I am here today to bring you a tasty, snowy treat!

I don't know about you, but when I was growing up, I always loved the snow.  It may have had something to do with the fact that we didn't get a ton of it where I grew up, and so we would often pray for it to snow on Christmas Eve so we could have a white Christmas (it's true, we actually prayed for it).

One of my favorite parts about the snow was making snowballs, snowmen, and eating the fresh, powdery flakes that fell.

I recently found out that my husband has never eaten snow in his life (WhAt?!), and isn't in any hurry to either (he has no idea what he is missing).

So, to compensate for that tragic loss, I made him some snowball cookies.  But not just any snowball cookies...Peppermint Snowball cookies!  Don't get me wrong, I love the buttery little cookies, rolled in powdered sugar just as much as anyone, but when you dip these little beauties in a thick peppermint glaze, they are out of this world!

You can change the type of extract you use in both the cookie, and the glaze to customize it to your preference, but I chose almond extract for the cookie, and it pairs nicely with the peppermint.

Peppermint Snowballs


1 c. unsalted butter (softened)
1/2 c. powdered sugar
1/2 tsp almond extract
1/4 tsp salt
1 c. flour


1/2 c. powdered sugar
1/4-1/2 tsp peppermint extract
1-2 tsp milk


Preheat oven to 375.

Cream together the butter and powdered sugar in a medium bowl.  Add the extract, salt, and flour and mix until thoroughly combined.

Roll dough into teaspoon-sized balls, and place on a silpat or parchment paper lined baking sheet at least a half inch apart.

Bake for 8-9 minutes or until the bottoms are just turning golden.

Allow the cookies to cool while you make the glaze.

Place the powdered sugar in a small bowl, and add 1/4 tsp peppermint extract and 1 teaspoon of milk.  Stir the mixture.  Add additional extract and milk as desired for flavor and consistency.  You want the glaze to be roughly the consistency of Elmer's glue (thicker and less runny than a typical glaze).

Dip the top of each cookie into the glaze and set aside on a cooling rack (place a piece of wax paper underneath to catch drips), or drizzle the glaze over the cookies.


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