Peppermint Sugar Cookies

Over the years, we've scaled back somewhat on our Christmas cookie-baking repertoire. I'm not sure if this is due to the dwindling crowd that celebrates Christmas at our house, or because we gradually came to realize that some cookies were being made on autopilot, out of sheer tradition and not because anyone was particularly fond of the cookie itself. I remember countertops covered with plates of cookies- some speckled with M&Ms, another batch covered in a cloud of powdered sugar (along with most of the kitchen). Sometimes we threw in a batch of double chocolate mint chip, for good measure.

   But for the past few Christmases, we've nixed the almond crescents and eliminated the M&M (this type of cookie we can make any old day), and highlighted the cookies we like most. Pecan Puffs (these are so good, I can't bear to divulge the recipe. Except that anyone who owns The Joy of Cooking holds the secret. Make a double batch.)  Cookies shaped and colored like candy canes. And, usually, the Mint Crinkle; a plump butter cookie tinged with mint and cheerfully artificial, Christmas-coloured sprinkles. This year, however, this last cookie has been exchanged for another form of mint-and-sprinkle cookie: glazed peppermint cutout sugar cookies.

Per usual, one of my cooking magazines presented this recipe with such beauty, I was too tempted to ignore it. Their recipe is for drop cookie—and if you're pressed for time, I'll certainly advocate this form. But the cutouts are festive. Even if my bells fattened up into somewhat hapless blobs. In retrospect, my suggestion is this; roll the dough out thinly (quarter of an inch thickness, I'd say) and don't place the cookies too close together on the sheet. But regardless of the shape, the result will still be a success; a crisp sugar cookie, steeped in peppermint and covered in a snowy glaze. The sprinkle garnish could be exchanged for crushed candy canes, but I like the modest crunch of these granules.

Adapted from Everyday Food Mag's Peppermint-Chocolate Sugar Cookies
Peppermint Sugar Cookies
Ingredients:
 2 1/2 cups unbleached all-purpose flour
1 TBSP baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
1/2 tsp. pure peppermint extract
1 egg
1 cup confectioner's sugar
4-5 TBSP half-and-half or milk
1/4 cup red and green sprinkles

Directions
--Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
--In a medium bowl, mix together flour, baking powder and salt. In a large bowl, cream butter and sugar together until combined. Add extract and egg and stir. Add flour and stir with a wooden spoon until mixture is well combined; it may remain a bit crumbly.
--Spread a sheet of parchment on a flat surface, and tear off another piece of parchment the same size. Scoop half of the dough out onto the parchment and cover with other piece. Roll dough out to 1/4th inch thick. Using cookie cutters of your choice, cut cookies into shapes and place on prepared cookie sheets with a spatula, leaving room between the cookies. Repeat with dough scraps, adding more dough as necessary until it is used up.*
--Bake 13 minutes, or until edges are light brown. Transfer to a rack and cool while you make the glaze.
--For glaze: sift powdered sugar into a small bowl. Add as much liquid as necessary to make a spreadable glaze. Spoon onto cookies and spread to edges. Dust cookies with colored sprinkles. Let dry completely before stacking in a jar or on a plate.

*Alternately, scoop dough straight from the bowl with a tablespoon and place right onto cookie sheets, to make drop cookies. Flatten slightly with the palm of your hand before baking.