Peppermint Layer Cookies

  • lentzfive Posted: 12/13/10
    Worthy of a Special Occasion

    These cookies looked great, very Christmasy and very professional...but did not taste like much. Too many wonderful tasting cookies out there to make these again.

  • Stanci Posted: 12/16/08
    Worthy of a Special Occasion

    I should start by listing the things I changed: I used almond extract instead of peppermint and did not do the dipping or sprinkles. This was because these cookies were for my daughter's school party and there were serious time constraints. But the recipe was wonderful! The cookies are so beautiful and they have that only-at-the-holidays taste. Would be YUMMY with coffee. Fairly labor intensive.

  • AngelaB Posted: 12/20/08
    Worthy of a Special Occasion

    CUTE cookie for Christmas. They turned out like the picture. Not overly strong peppermint. If you like more peppermint to your cookie I would add more extract to the red dough. Worth the extra time measuring and slicing the cookie dough. I'll definitely add this recipe to my favorites :)

  • ralphie Posted: 12/08/09
    Worthy of a Special Occasion

    These turned out very pretty and tasted good as well. That being said, I probably will not make these again due to the time they took to make. They were not difficult, but were VERY labor intensive! These took me 3 1/2 hours total to make. I wiped my knife with a damp paper towel after each cut of the dough. The wet knife made the cuts easier.

  • karenfromboston Posted: 03/03/10
    Worthy of a Special Occasion

    These are showstopper cookies. I adjusted the recipe ...ii added a quarter cup of cocoa to the white dough, and used dark chocolate and nuts for. The topping...beautiful and tasty addition to your cookie tins. Also, I sliced them and then froze them before baking, helped keep the cookies from splitting between the colors.

  • bakeloveit Posted: 12/15/09
    Worthy of a Special Occasion

    Haven't made these yet but make a cookie VERY close with a choc layer, cherry layer & almond layer. instead of using the rectangle directions. I line a loaf pan with plastic wrap & smash each layer in it on top of each other, then freeze (or put in fridge). Slice the loaf downthe middle & then slice each cookie off. VERY easy. I can't wait to try these.


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