Every year since I have been with Mr. Pea, it has been a tradition to bake Christmas cookies the weekend before Veterans Day, with Mr. Pea's mom (whom I call Momma Lee), his Aunt Sandy and sister Hannah (when she can make it back to the good 'ol Wisconsin). This was very exciting to me, because I love baking! My first year I became a part of this tradition, as the apprentice, I wasn't prepared for how much baking actually takes place to make all of these delicious Christmas cookies.
It usually starts with a handfull of must bake cookies that always are make the list ie. thumbprints, mint petites, peanut butter cups, date pinwheels, and sugar cookies, and then the list grows from there, as more recipes are added to the list (Sandy just can't help herself). I think last year we had a total of 30 different kinds. This year we have a modest number of 27, so I thought I would share wih you all the 25 days of Christmas cookies.
First up are the Mint Petites….
1/4 cup sugar
1 cup (2 sticks) butter, room temperature
About a dozen foil wrapped Andes chocolate mints
1/4 to 1/2 tsp peppermint extract
1/2 tsp vanilla extract
2 cups flour
1/2 cup canned chocolate frosting
Preheat oven to 375o. In large bowl beat sugar and butter until light and fluffy. Add peppermint extract and vanilla; blend well. Add flour and stir in, mixing well, using hands if necessary. Shape dough into 1/2 to 3/4 inch balls.
Place on ungreased cookie sheets; flatten slightly.
Bake 10 to 12 minutes or until edges are lightly browned. Cool 1 minute, then remove to rack. Cool completely.
Unwrap chocolate mints; cut mint in half crosswise, then diagonally in half to form small triangles.
Frost cookies. Top each with chocolate mint triangle so it stands up. Makes 3-1/2 dozen.