There is a reason, my friends, why I do not post recipes I have not tried: they don’t always work as anticipated.
Shocking, I know…
So…I shall continue to play with the long-anticipated (ok, two weeks is a long time to some people) recipe, because it sounds so delightful.
And because I have something of a competitive spirit and I consider this a personal challenge.
An affront, if you will, to my holiday baking capability.
If I can just get it to work, and be something more than an expensive ice cream topping (I say this because on my first go-round, it all fell apart; and though the pieces are tasty, it’s too messy to eat on its own and hence my implication that it is an ice cream topping…although somehow I am managing just fine, thank you very much, to eat it all by its lonesome), I shall gladly share the recipe next week.
And if not, I will have a sundae party and invite all of you to join in the aftermath of my recipe attempts.
Until that time, this week I offer to you, instead, a two-for-one deal (a twofer, if you will) on the Foodie Friday post. You get two recipes as a reward for suffering through my post…especially the draw-out and somewhat convoluted explanation of why we don’t get the Peppermint Bark recipe this week.
It’s close to Christmas and I’m a giver…what can I say?
And before anyone attempts to credit me with these lovely creations (because you know you would try…I am a famous baker now..."my" Salted Caramel Pretzel Bark recipe was included recently in a local publication...so of course I'm "famous"), I must confess that I blatantly stole them/borrowed them from a sweet friend; hey, she posted them out there for the world to see…well, kind of…she posted them in the “Notes” on her Facebook page. So if you’re not her friend, you may or may not be able to see them; I’m a little sketchy on how FB privacy stuff works.
Anyway…I thought you all needed these recipes so I decided I’d be the one to share them with you.
So all that rambling to say, before I go any further, I must give props (that’s what all the cool kids say, right? Do they still say that?...) to my friend AW. I won’t mention her by name (for now) but if she gives me permission, I shall make the change.
The ball is now in your court, AW.
Now, these fabulous recipes are not necessarily easy-breezey, lemon-squeezey. In fact, the Psychedelic Christmas Cookies as somewhat laborious.
Now, you may read this and think, oh Mrs. Always Random, don’t be such a baby! These are not laborious! I could make these with one arm tied behind my back! (Which, frankly I would enjoy seeing you try…so be my guest. And make sure to take a video and send it my way.) And if that is the case for you, I send you my heartfelt tidings of good cheer.
And if they are not easy for you, please know that you are among good food company. (I don’t know what that means…it started out as a typo but seemed appropriate so I just left it. Feel free to use it; if a bunch of us start saying it, it’s bound to catch on, right? We are the cool kids, right? I don’t have confidence issues, if that’s what you are insinuating.)
I must tell you that for me, the Peppermint Oatmeal Cookies were much easier. No chocolate (shocking, I know…perhaps my tastebuds are slightly changing? Oh no…perish the thought!) in these bad boys, but very tasty.
And they’re healthy too, because they have oatmeal.
Which also means you can eat them for breakfast. They pair nicely with a cup of coffee.
Oh wait…I forgot! I did add some chocolate chips to them (The original recipe had none…but being one with a penchant for chocolate, I went off-script a bit. Also shocking, right?)
Without further delay, here are the recipes for you pepperminty delight!
Psychedelic Christmas Cookies
3/4 c. butter, softened (do not substitute margarine or anything else artificial!)
3/4 c. sugar
1 egg yolk
1 tsp. vanilla extract
2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. peppermint extract
1/4 tsp red liquid food coloring
1/4 tsp green liquid food coloring
In a mixing bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add extract and red food coloring to one portion and green food coloring to the other.
Roll out each portion of dough between parchment paper into a 16x10 inch rectangle. Remove parchment paper and place one color on top of the other. Roll up tightly, jelly roll style, starting with the long side. (Use the layer of paper on the bottom to help you roll the two layers together.) Wrap well in plastic wrap. Refrigerate overnight or until firm.
Remove plastic wrap from dough and cut into 1/4 inch slices. Use sharp knife warmed in hot water.
Place cookies 2 inches apart on lightly greased baking sheets. Bake at 350 degrees for 10 minutes.
Peppermint Oatmeal Cookies
2 C. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks of butter, softened
1 C. firmly packed brown sugar
2 C. quick oats
2 C. semi-sweet chocolate chips
1/2 C. crushed peppermint candy (approx. 20 mints) USE BRACH'S STARLITES - Not all peppermints are created equal!
1 1/2 C. sifted confectioner's sugar
3 T milk
3 T crushed peppermint candy (approx. 5 mints)
You will need parchment paper to keep cookies from sticking to your cookie sheet. (Can I just interject in this recipe and tell you that this is TRUTH RIGHT HERE! I did not know the beauty of parchment paper until I made these suckers and boy, does it make a difference! And now I return you to your regularly-scheduled recipe)
Preheat oven to 375 degrees.
Sift together flour baking soda and salt in medium sized bowl. Set aside.
Place Butter and brown sugar in large bowl. Beat together until light and fluffy. Beat in egg. Add flour mixture and mix well. Stir in oats and peppermint; mix well.
Drop by tablespoons on an ungreased cookie sheet lined with parchment paper. Bake at 375 degrees for 8-10 minutes. Cool for 1 min. Remove from cookie sheet. Cool completely on a rack.
Combine all glaze ingredients in medium-sized bowl. Mix well. Drizzle glaze over cookies and let dry overnight before storing. (Or dip the tops of the cookies in the glaze; that works well too!)