Peppermint Striped Sandwich Cookies

I have been wanting to make some type of peppermint cookie lately, especially since there is a cookie exchange happening at my daughters school soon. I did a lot of browsing around but I didn’t want to commit 3 hours of my day making these things from scratch. So I found the following recipe from Pillsbury.

Please excuse the following pictures, I’ve never made any type of sandwich cookie before.
I thought I would at least give it a try, because why not, it’s the holidays.☺
photo 1


2 Rolls Refrigerated Sugar Cookie dough

½ Cup Flour

½ tsp Peppermint Extract

Red gel food color

For Filling:

¾ Cup Whipping Cream

1 ½ Cups Powdered Sugar

½ tsp Peppermint Extract


Let cookie dough stand at room temp for about 10 minutes.
In a large bowl, break up 1 roll of cookie dough. Adds ¼ cup of flour. Beat with mixer on medium speed until well combined. Set aside.

In a new bowl, break up the other roll of cookie dough. Add ¼ cup of flour, peppermint extract and enough red food coloring to make it a deep red. Beat until combined.

Line 8×4” loaf pan with plastic wrap. Press half of the white cookie dough into the bottom of the pan. Top with half of the red dough. Repeat with remaining white and red dough. Place in freezer for about 20 minutes to firm up.

Turn out dough from loaf pan; remove plastic wrap. Trim short, slightly slanted sides of cookie dough loaf to form a rectangle shape.

Cut loaf into about 29 slices. Then cut each slice in half to make a total of 58 squares. Place squares 1 ½ inches apart on a parchment lined cookie sheets.

Bake at 350 degree for about 12 to 14 minutes or until lightly golden edges. Cool 1 minute before moving to a wire rack to cool completely.

Meanwhile(while cookies are baking), beat cream with electric mixer fitted with a whisk attachment until stiff peaks form. Beat in powdered sugar and peppermint extract until well combined. Spoon a little less than 1 tablespoon of filling on half of the cookies. Top with the remaining cookies to make “sandwiches”.
Store in refrigerator until ready to serve.

photo 2

Vanilla Bean Shortbread Cookies

This is a great recipe if you are looking for a yummy cookie that doesn’t taste overly sweet.


2 cups Flour

1/2 tsp Salt

2 sticks Unsalted Butter

1/2 cup Confectioner’s Sugar

1 tsp Vanilla Extract (you can also scrape out a vanilla bean and add to dough mix)

In one bowl sift together flour and salt

In a mixer with paddle attachment, add your butter and sugar and beat until light and fluffy.

Add vanilla extract. Mix till combined.

Add flour mix and carefully mix just till combined. Do not over mix.

Turn dough out onto a sheet of plastic wrap, wrap tightly, pressing into disks about 1″-2″ thick. Refrigerate for about an hour.

Roll out dough on floured surface until about 1/4″ thick.

Cut however you desire; cookie cutters, free hand. I cut mine in small rectangles.

Place on sheet pan with parchment paper or silpats. Place back in refrigerator to firm up once more, about 25 min.

Bake until firm, about 15 minutes, checking at 12 minutes to make sure they don’t get too brown around edges.

Pecan Pie Bars…Dangerously Yummy!

If you like pecan pie you will love these…hands down! These are dangerously good people…I am warning you now…
I had to give most of them away to friends and neighbors so my husband and I didn’t eat them all…and now they want more!

Pecan Pie Bars

1 cup Butter or Low Fat Margarine

2 cup Flour

1/2 cup Confectioner’s Sugar

3 Eggs

1/2 cup Sugar

1 cup Light corn syrup

1 tsp Vanilla

1/2 stick butter melted

2 cup Pecans

For the crust: Preheat oven to 350. Mix together butter, flour and confectioner’s sugar. Press into the bottom of a 9 x 13″ pan.

Bake for approx 15 minutes or until lightly golden brown.

Beat eggs, then add sugar and mix. Then add corn syrup and vanilla. Mix in melted butter.

Add pecans and pour onto crust. Bake 30 minutes until golden brown.