Minty Creme Oat Bran Cookies
Ingredients:
Wafers:
2 C. All purpose flour
1 1/2 tsp. Baking Powder
1 C. Granulated sugar
1/2 C. Butter
1 Egg
1/2 C. Oat bran
1 tsp. Vanilla
Icing:
10 Peppermint candies, crushed finely
1/2 C. Cream cheese
2 C. Icing sugar
1 tsp. Milk
1 tsp. Lemon juice
Directions:
Wafers:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper. Set aside
3. Blend flour and baking powder together in a small bowl. Set aside
4. Mix butter and sugar together with a pastry blender to cut butter into fine particles
5. Add egg and vanilla to butter/sugar mixture and beat with an electric mixer at medium speed until smooth and creamy
6. Mix in oat bran and flour/baking powder mixture to form a smooth dough that comes away from the sides of the mixing bowl.
7. Refrigerate dough for a half hour and then roll out on a floured surface to a half inch thickness. Cut rounds with a small lid and place on cookie sheet 2 inches apart
8. Bake cookies in preheated oven for 8 minutes until lightly browned
9. Remove cookies from oven and place on a wire rack to cool completely before icing.
Icing:
1. Mix crushed peppermint candies and cream cheese together in a medium size bowl
2. Add icing sugar to cream cheese mixture and stir to form a thick hard icing
3. Stir in the milk and lemon juice to make a spreadable icing for cookies
4. On the underside of one cookie place a small amount with a teaspoon and twirl the spoon to centre the icing on the base of the cookie. Place another bottom side of a cookie together and press together to spread icing in the middle of the cookie
5. Refrigerate cookies to set the icing firmly for each sandwich cookie
Servings: Makes 22 sandwich cookies
1/2 C. Oat bran
1 tsp. Vanilla
Icing:
10 Peppermint candies, crushed finely
1/2 C. Cream cheese
2 C. Icing sugar
1 tsp. Milk
1 tsp. Lemon juice
Directions:
Wafers:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper. Set aside
3. Blend flour and baking powder together in a small bowl. Set aside
4. Mix butter and sugar together with a pastry blender to cut butter into fine particles
5. Add egg and vanilla to butter/sugar mixture and beat with an electric mixer at medium speed until smooth and creamy
6. Mix in oat bran and flour/baking powder mixture to form a smooth dough that comes away from the sides of the mixing bowl.
7. Refrigerate dough for a half hour and then roll out on a floured surface to a half inch thickness. Cut rounds with a small lid and place on cookie sheet 2 inches apart
8. Bake cookies in preheated oven for 8 minutes until lightly browned
9. Remove cookies from oven and place on a wire rack to cool completely before icing.
Icing:
1. Mix crushed peppermint candies and cream cheese together in a medium size bowl
2. Add icing sugar to cream cheese mixture and stir to form a thick hard icing
3. Stir in the milk and lemon juice to make a spreadable icing for cookies
4. On the underside of one cookie place a small amount with a teaspoon and twirl the spoon to centre the icing on the base of the cookie. Place another bottom side of a cookie together and press together to spread icing in the middle of the cookie
5. Refrigerate cookies to set the icing firmly for each sandwich cookie
Servings: Makes 22 sandwich cookies
