Nov 05 2013.
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When I first came across this recipe I was more mesmerized by its appearance rather than what it would taste like. Covered in fluffy whiteness with hints of pinkish undertone, the visual impact was engrossingly addictive. To hold one was to touch a cloud and instantly I was thinking about when and how to make these delectable cookies.
My children loving anything minty fell in love instantly to the point that I had to ration out cookies so that all could indulge in this heavenly goodness. Our cookie jar filled with these white jewels, their pink tips glistening in the sunlight, sits on the kitchen table only temporarily. For any innocent passer by of the kitchen will immediately be enticed by their white fluffiness, only to gobble as many as one can cram in the mouth.
Indulge in this heavenly dessert, for you haven’t lived until you’re tried a pink peppermint tea cookie!
| 1 cup unsalted butter | 1 cup powdered sugar |
| 1 drop red food coloring | 2 cups flour |
| 1 1/4 teaspoons peppermint extract (if available, otherwise use more peppermint candies) | 1/4 teaspoon salt |
| 1/4 cup rice flour | 1 tablespoon very coarse sugar |
| 2 tablespoons crushed peppermint candies | 1 cup powdered sugar for coating |
Preheat your oven to 350°F. Line two pans with wax paper. Cube up your butter and let it sit at room temperature for a few minutes to soften. You don't want it too soft for this recipe, just warm enough.
In your mixer, combine the butter and sugar and beat on medium high speed for three-four minutes until smooth and fluffy. Scrape down the bowl and add the drop of red food coloring and peppermint extract, beat again until well mixed, scraping down the bowl as needed.
While that is going on, combine the flours, salt, crushed candy and sugar (with a drop of red food coloring in it) together. Add the flour mixture to your mixing bowl of what is essentially pink peppermint butter cream frosting and mix on low speed to combine. Once the dough has is evenly mixed and has just come together, stop beating.
Roll the dough into balls just under 1". Collect the balls on a plate and refrigerate for 15 minutes. Once chilled, arrange the balls on your baking sheet, leaving 2" of space between each. Bake the pans for 12-15 minutes, rotating once half way through baking until the cookies have a golden blush and the bottoms are brown. Allow the cookies to cool completely on a wire wrack before coating with powdered sugar.
By Mayuri Jayasinghe
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