Ever since I bought some peppermint vanilla bean sugar from the Savory Spice Shop in Austin, I have been trying to come up with a great way to use it for a holiday recipe. I think I may have come up with a new favorite Christmas cookie with this recipe. I took a vanilla wafer recipe that I got years ago, lessened the vanilla, added peppermit extract and white chocolate chips, colored it a deep pink, rolled them in the peppermint vanilla bean sugar–and there ya have it!! Awesomeness! I would encourage you to get online and go to the Savory Spice Shop website and order a jar of the sugar. However, if you don’t get around to it before Christmas and still want to make these, you could roll the cookies in red sanding sugar ( I did both!) Or, you could make an easy glaze by using the remainder of the bag of white chocolate chips and melt them with a half teaspoon shortening and just a few drops peppermint extract (taste it until you get enough peppermint in it, but go easy, peppermint extract is strong!) Drizzle this on the cooled cookies. Try this one– everyone I have served them to has loved them!
PEPPERMINT WHITE CHOCOLATE VANILLA WAFERS
1 C. butter (no substitutes), softened
2 C. sugar
2 eggs–room temp.
1 1/4 T. vanilla extract
1 1/2 t. peppermint extract
2 2/3 C. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 – 3/4 bag white chocolate chips (use a good quality)
several drops red food coloring (batter should be a deep pink)
2-3 T. peppermint vanilla bean sugar or red sanding sugar
In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs and flavorings and mix well. Add the red food coloring until batter is a deep pink. Combine the dry ingredients in a separate bowl, and whisk together well. Add the dry ingredients to the butter mixture gradually, until just combined, don’t over mix. Fold in the white chocolate chips by hand. Using a small cookie scoop, form rounded balls. Dip the top of the cookies in the sugar. Bake at 350 degrees for 8-10 minutes, you want the cookies a little underbaked so they are soft and chewy. If you like a crisp cookie, bake for 12 minutes.
From Deda's Kitchen 