'Tis the season to bake peppermint infused sweet treats! Here's a delicious tartlet recipe that is perfect for the holiday season. Enjoy!
Chocolate Peppermint Tartlets
(makes 24 tartlets)
Ingredients:
1 pouch of Betty Crocker chocolate chunk cookie mix
3 tablespoons of vegetable oil
1 tablespoon of water
1 egg
1/2 teaspoon of peppermint extract
2 1/2 cups of powdered sugar
1/4 cup of crushed peppermint candies (about 14)
3 tablespoons of softened butter
3 to 4 tablespoons of milk
2 to 3 drops of red food coloring
Powdered sugar for sprinkling
How to:
Spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package adding peppermint extract. Shape dough into 24 (1-inch) balls; place in muffin cups.
Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with the end of a wooden spoon to form a cup. Cool for 30 minutes. Then, remove from pan and cool completely.
In a medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food coloring with an electric mixer on medium speed until smooth and creamy. Spoon frosting into a decorating bag with large star tip. Pipe into each cookie cup. Sprinkle with powdered sugar and store in refrigerator.
Chocolate Peppermint Tartlets
(makes 24 tartlets)
Ingredients:
1 pouch of Betty Crocker chocolate chunk cookie mix
3 tablespoons of vegetable oil
1 tablespoon of water
1 egg
1/2 teaspoon of peppermint extract
2 1/2 cups of powdered sugar
1/4 cup of crushed peppermint candies (about 14)
3 tablespoons of softened butter
3 to 4 tablespoons of milk
2 to 3 drops of red food coloring
Powdered sugar for sprinkling
How to:
Spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package adding peppermint extract. Shape dough into 24 (1-inch) balls; place in muffin cups.
Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with the end of a wooden spoon to form a cup. Cool for 30 minutes. Then, remove from pan and cool completely.
In a medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food coloring with an electric mixer on medium speed until smooth and creamy. Spoon frosting into a decorating bag with large star tip. Pipe into each cookie cup. Sprinkle with powdered sugar and store in refrigerator.
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