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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This has a cookie base topped by meringue that has both crush peppermint sticks and chocolate chips in it. It looks really pretty and festive. It's a Pillsbury bakeoff recipe. I haven't made it yet, but it looks like a must for a Christmas tray! Someone who has made this recipe says that the mini chocolate chips mix into the meringue better, so please consider that when making the recipe. Ingredients:
2 egg yolks |
2 1/2 cups flour |
1 teaspoon salt |
1/2 teaspoon baking powder |
3/4 cup sugar |
2/3 cup shortening |
1/4 cup milk |
1 teaspoon vanilla |
2 egg whites |
1/4 teaspoon salt |
1/2 cup sugar |
1/2 teaspoon vanilla |
1/2 teaspoon vinegar |
1 cup semi-sweet chocolate chips (mini chips may be better) |
1 cup coarsely-crushed peppermint stick candy |
Directions:
1. Combine everything for the cookie dough; chill while preparing meringue.
2. To prepare meringue: Beat egg whites with salt in small bowl until soft mounds (not peaks) form. Gradually add sugar; continue beating until stiff peaks form. (Once you get peaks that stand up, stop. You can overbeat meringue.) Fold in vanilla, vinegar, chocolate chips, and crushed candy.
3. Shape dough into balls using a rounded teaspoon. Place on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar.
4. Top each cookie with a rounded teaspoon of meringue. Bake at 325 for 20-25 minute.
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