Don't let your eyes fool you; these "candies" are anything but. They're red and white cookie dough rolled into a spirals and topped with creamy peppermint frosting.
These cookies are delicious eaten at room temperature, or chill them 30 minutes for a firm, cool filling.
These cookies are fabulous just as instructed. Many complements.
I made them just as instructed. They came out beautifully but I would double the recipe in the future. It only made 13 cookies!! The frosting is delicious and doesn't need doubled. I used Almond extract, rather than peppermint, and they are great. I would also roll the dough to about 7" rather than 11". The cookies are about twice as large as the professional picture and are too large for just a snack.
Ok, so I'll keep my rating 3 stars because these cookies spread a lot when baking and they don't look like the photo at all! I was expecting a puffed up round cookie and they just spread like crazy, attached to each other and ended up pancake-like cookies. And some were quite crunchy and others were very soft and chewy... but they are tasty nonetheless :)
I love these cookies. I made them last year and again this Christmas. The dough is admittedly a little crumbly to work with, but rolling it out with saran wrap on top helps, as does rolling it jelly-style using saran wrap (or silicone pie mat) underneath to push it into a tight roll. They come out so beautiful looking - my friends and family have always been impressed, and I think the taste is delicious - something a bit different to cut against so much chocolate.
I read all the reviews and wanted to make this cookie...it is so cute! So, I used the tips given increased the butter and the flour...tastes good, but I couldn't get it to roll...it was too dry, just kept crumbling. I wish I had better news to report because it looks great!
I do not like to use food coloring in recipes. Is there an alternative?
After reading the reviews I checked out other similar recipies. I decided the flour/butter portions are off, which would contribute to the problems others are having. I doubled the butter and increased the flour to 3 1/2 c. I had no problem with rolling out the dough. I also added peppermint extract to the dough. And made mine red (as in the original) but put cocoa in the white. They are great, very attractive. I only gave it 3 stars because it's not unique enough. But I make cookies like this every year.
I thought these looked super cute in the picture so I decided to make them for my daughter's cookie exchange. Although they were the cutest-looking cookies at the exchange, they were not the best tasting. Maybe I'm more of a chocolate fan?? If you love peppermint, then definitely give these a try. Otherwise, it's alot of work for an "ok" cookie.
As cute as these cookies are, I found the dough to be extremely hard to work with. It was too soft, and it kept falling apart when I was rolling the two colors together. I tried refrigerating the dough for an hour, but it didn't help much. It's a very frustrating recipe!
These cookies are wonderful! I've gotten rave reviews and several requests for the recipe from friends and family. Be careful not to over soften the butter - the dough is a little soft to work with. All in all they look more time intensive than they really are - there are several steps, but each individual step is fairly quick. These are definitely worth the effort!
While I have not baked these cookies yet, I found the dough consistency to be very soft and had difficulty rolling it and attempting to roll it up as described in the recipe. I put the rolled dough, which had to be rolled between two pieces of plastic, in the refrigerator for about 30 minutes. I could then separate the plastic without losing any dough. Is there something missing from the recipe that would make the dough heavier?