“Cleanliness is next to Godliness, but fatliness is next to saintliness…so bring on the cookies!”
-Santa Claus, DFA
Peppermint Pudding Cookies
- 2-1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3/4 cup butter, room temperature
- 3/4 cups brown sugar
- 1/4 cup sugar
- 1 (5.1 oz) package vanilla pudding mix
- 3/4 cup white or vanilla cake mix
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 package (12 oz) white chocolate chips (the ones with cocoa butter)
- 1/4 to 1/2 cup crushed candy canes (approx. 6) for top of cookies
- Preheat oven to 350. Stir together flour, salt and baking soda and set aside.
- In a large bowl, cream butter and sugars together. Add in pudding package and cake mix and beat until well blended.
- Add eggs and vanilla and mix until smooth. Add flour mixture slowly until well incorporated. Add in the entire bag of white chocolate chips and mix.
- Scoop out 1″ balls onto a greased baking sheet. Flatten and sprinkle with candy canes before baking. Bake at 350 for 10 – 15 minutes. Makes about 40 cookies.
(originally from tidymom.net)
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 3/4 teaspoon cinnamon
- 1 1/4 cups sugar
- 3/4 cup butter, slightly softened
- 2 egg yolks
- 1 teaspoon vanilla
- 1/2 cup alcoholic eggnog (or add 1-2 tablespoons rum if using non alcoholic eggnog)
- 1-3 tbsp eggnog and approximately 1/2 cup sifted powdered sugar for the glaze
- Preheat oven to 300 degrees.
- Mix flour, baking powder, cinnamon, and nutmeg in a bowl and set aside.
- In another mixing bowl, mix sugar and butter together. Add egg yolks and vanilla to the mixture and beat until smooth.
- Finally, add eggnog (and rum if using) and mix on medium speed until smooth and creamy. Slowly add flour mixture into eggnog/sugar mixture until completely combined, but be careful not to over-mix.
- Drop spoonfuls of dough onto a prepared cookie sheet and bake for 20-22 minutes. Remove immediately, and move to a cooling rack.
- Once cookies have cooled, mix together the eggnog and powdered sugar until the consistency of paste. Brush glaze onto cookies and sprinkle with nutmeg. Makes about two dozen cookies.