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Peppermint Crescents

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Peppermint Crescents
  • Prep 50 min
  • Total 1 hr 35 min
  • Servings 36
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Enjoy these peppermint crescent cookies – a perfect Christmas dessert.
Updated Apr 16, 2014

Ingredients

  • 1 cup butter, softened
  • 2 2/3 cups powdered sugar
  • 1 1/4 teaspoons peppermint extract
  • 1/8 teaspoon salt
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 2 1/2 tablespoons milk
  • Coarsely crushed peppermint candies
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In large bowl, beat butter with electric mixer on medium speed until creamy. Add 2/3 cup of the powdered sugar, 1 teaspoon of the peppermint extract and the salt; beat well. Gradually add flour, beating on low speed just until blended after each addition. Divide dough into thirds. Cover; refrigerate 30 minutes.
  • 2
    Heat oven to 325°F. Spray cookie sheets with cooking spray. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into 2-inch log; curve ends to form crescent shape. On cookie sheets, place crescents 2 inches apart.
  • 3
    Bake 18 minutes or until light golden brown. Cool 1 minute. Carefully roll warm cookies in 1 cup powdered sugar. Place on cooling racks; cool completely.
  • 4
    In small bowl, mix remaining 1 cup powdered sugar, the milk and remaining 1/4 teaspoon peppermint extract, stirring until smooth. Drizzle icing over cookies; sprinkle with crushed candies, pressing gently. Let stand until set. Store tightly covered at room temperature.

Nutrition

120 Calories, 5g Total Fat, 0g Protein, 18g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Total Fat
5g
0%
Saturated Fat
3 1/2g
0%
Sodium
50mg
0%
Total Carbohydrate
18g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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