I am super proud of myself for this one. I very rarely can find a way to improve on Grandma Daniel’s recipes, her recipes are top notch amazing.
But this time I think I found a way to do it.
Add peppermint and candy canes!
These little guys lasted less than 12 hours in my house.
None of us could stop eating them. Of course it’s normally that way with cream wafer cookies, they are one of the best cookies ever created.
They are a bit of work, there’s no doubt about that, but they are worth it… completely worth it.
Now with the addition of the peppermint, oh my, they are even more addicting. If you want to make the plain ones, which like I said are also very wonderful you can find the recipe here.
But for Christmas, you will want to make these ones.
- FOR THE COOKIE
- 1 cup butter
- ⅓ cup heavy cream
- 2 cups flour
FOR THE FROSTING
- ¼ cup soft butter
- ¾ cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 drop peppermint oil or ⅛ teaspoon peppermint extract
FOR ROLLING OUT AND ASSEMBLING
- 2 cups granulated sugar
- ½ cup crushed candy canes
- First make the cookie dough. Simply combine all the ingredients in the bowl of an electric mixer fitting with the paddle attachment and beat on low until combined.
- Then press the dough into a thin brick, about an inch thick and wrap in plastic and refrigerate for one hour.
- Once the dough is firm, preheat your oven to 375˚.
- Now the trick here is to roll the dough out on a lightly sugared surface – don’t use flour, use the granulated sugar.
- So sugar your counter, place about half the dough on the sugar and sprinkle a little more sugar over the top and roll out, sprinkling more sugar as needed. Roll to about ⅛” thick.
- Once rolled out, cut out the cookies, now if you cannot tell from the picture, these are little tiny cookies. Use a round cutter that is about 1″ to 1.5″ across, these can be tricky to find but they’re out there. So cut out all the cookies you can and place them on an un-greased baking sheet.
- Use a fork to prick the cookies 3 times each and then bake them for about 5-7 minutes, do not brown them, they should have butter sizzling and have a baked look.
- Once baked, remove from the oven and allow to cool on the sheet about 15 minutes and then place them on a wire rack to cool completely, they are rather delicate so handle them gently.
TO MAKE THE FROSTING
- Place the butter and powdered sugar into an electric mixer fitting with the paddle attachment and cream together until smooth.
- Add the egg yolk, vanilla and peppermint, taste the frosting and adjust the flavoring accordingly.
- Scoop the frosting into a piping bag fitted with a star tip.
- Pipe a swirl of frosting onto a cookie, then sprinkle some crushed candy cane on top and top with another cookie. Repeat until all cookies are iced.
- I usually like to assembly line them by setting out half the cookies, icing them, sprinkling candy cane and then topping all at once. It goes pretty fast when you do it that way.