Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peppermint-Spritz Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 20, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 45 mins Yield: 4 dozen Peppermint extract gives these wreath cookies their fresh flavor. They're finished with a marbled red-and-white glaze, evoking the classic holiday candy cane. Ingredients Glaze 2 cups confectioners' sugar, sifted 3 tablespoons to ¼ cup milk ¼ teaspoon vanilla extract Cookies 1 ½ sticks unsalted butter (6 ounces), room temperature ½ cup granulated sugar 1 large egg yolk 1 ¾ cups unbleached all-purpose flour ½ teaspoon kosher salt 1 teaspoon pure peppermint extract 1 tablespoon milk Red gel-paste food coloring, for glazing (optional) Directions Glaze: Whisk together confectioners' sugar and milk until smooth. Whisk in vanilla. Glaze can be stored at room temperature, with plastic wrap pressed directly on surface, up to 3 days; whisk before using. (Makes 2 cups.) Cookies: Preheat oven to 350 degrees. Beat butter with granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add yolk, flour, salt, peppermint extract, and milk; beat to combine. Fill a cookie press with dough and fit with a wreath disk. Press cookies directly onto unlined baking sheets. Bake, rotating sheets halfway through, until just golden on edges, 12 to 14 minutes. Transfer sheets to a wire rack; let cool completely. Working in batches, add a drop of food coloring to a small amount of glaze (about 1/4 cup); use a toothpick to swirl a tiny bit. Dip tops of cookies in glaze, then turn glaze-sides up and place on a wire rack set over a rimmed baking sheet to catch drips to set. (As you dip, colors will become more combined and no longer look like swirls; change to fresh glaze at this point.) For additional "swirls," dip a toothpick in red glaze and drizzle over cookies. Cookies can be stored in an airtight container at room temperature up to 3 days. Louise Hagger Cook's Notes If your cookie press has adjustable settings, set it at medium for the most defined wreath shape. If you don't have a press, you can form the dough into ropes and shape them into rings. Rate it Print