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Peppermint Tea CakesThe first cookie I typically make when I start my Christmas cookie baking for the season has been Russian Tea Cakes (aka Mexican Wedding Cakes). This year I decided to try a little bit of a twist on the traditional cookie by adding some crushed peppermint to the cookie dough, and then rolling them in crushed peppermint again. The peppermint is a perfect variation to this favorite cookie, making them a festive holiday treat!

The recipe for my original Russian Tea Cakes, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 40 Minutes
Cook Time: 10 Minutes
Total Time: 50 Minutes
Servings: 48 cookies

Ingredients:

  • 1 cup butter (2 sticks), softened
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp. salt
  • 3/4 cup crushed peppermint candies, divided
  • 3/4 cup finely chopped nuts (optional)
  • Additional powdered sugar

Instructions:

  1. Preheat oven to 400°F.

  2. In a large bowl beat butter, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed.

  3. In another bowl mix together flour, salt, and 1/4 cup crushed peppermint candies. Stir into butter mixture. Stir in nuts, if desired.

  4. Shape dough into 1-inch balls. Place balls on an ungreased cookie sheet, about 2 inches apart. Bake 8-9 minutes or until set but not brown.

  5. Immediately after removing from oven roll in powdered sugar. Cool about 5 minutes, then roll in reserved crushed peppermint candies. Re-roll, if desired. Cool completely.

Recipe By: Debbie Reynolds - December 3, 2018

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