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Icebox Peppermint Cookies

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1Cookie 27g Total Servings: 30

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
15
Fat / Lipides
0 g
0%
Saturated / Saturé
0 g
0%
+ Trans / Trans
0g
Cholesterol / Cholestérol
15mg
5%
Sodium / Sodium
4.700000mg
0%
Carbohydrate / Glucides
2g
0%
Fibre / Fibres
0g
0%
Sugars / Sucres
2g
Protein / Protéines
0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1Cookie 27g Total Servings: 30

Amount Per Serving
Calories
15
Calories from Fat
0
% Daily Value *
Total Fat
0 g
0%
Saturated Fat
0 g
0%
+ Trans
0g
Cholesterol
15mg
5%
Sodium
4.700000mg
0%
Total Carbohydrates
2g
0%
Fiber
0g
0%
Sugars
2g
Protein
0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

12 mins

Total time

62 mins

Ingredients  

  • 1 pkg. Kinnikinnick Sugar Cookie Mix (454 g)

  • 1/3 cup granulated sugar (66 g)

  • 3/4 cup softened butter or margarine (170 g)

  • 1½ tbsp peppermint extract (22 g)

  • 2 large eggs (112 g)

  • 3 drops green food colouring

  • 3 drops red food colouring

In a mixing bowl, combine sugar, peppermint extract and butter, cream until light and fluffy. Add eggs one at a time, mixing until incorporated. Slowly add Kinnikinnick Sugar Cookie Mix to creamed mixture. Mix until combined (pea size texture). Finish mixing dough with hands until smooth. Form dough into a log, cover with plastic wrap and refrigerate for 30 minutes.


Divide dough into 3 portions. Leave 1 batch plain, colour 1 batch red and 1 batch green. Roll each colour of dough separately on a piece of parchment paper, lightly floured about 1/8” thick/8x11 ½ “in size. Place each sheet of rolled out dough (remove parchment- except for bottom layer) on top of each other (start with white, than place the red on top followed by the green). Slightly roll the layers to the same size and trim. Careful don’t use too much pressure. Using the aid of parchment to help; roll the layers together lengthwise into a log. Wrap with plastic wrap and refrigerate for 30 minutes.


Preheat oven to 350°F (176°C), lightly spray cookie sheet or line with parchment paper.


Cut cookie log into ¼ inch slices. Place on parchment lined baking sheet and press slightly using the back of a spoon. Bake for 10-12 minutes at 350°F. Cool for 5 minutes.
Yields 30 Cookies



Tips & Variations

  • Any scrap dough can be rolled and cut into desired length. Shape into a candy cane and bake or cut into bite size pieces and press slightly. Chocolate dip for a different look.

  • Dough can be stored in the refrigerator for 2 days

 

 

 

Stock up your pantry

Sugar Cookie Mix

For perfect gluten-free cookies every time, also free from top allergens. Fun for the holidays and the kids to decorate. Shape them any way you like, use in all your favourite recipes & try ours VEGAN. OUT OF STOCK.
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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