"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peppermint Oreo Sugar Cookies Recipe

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This recipe for Peppermint Oreo Sugar Cookies, by , is from SweetBay Cookie Exchange 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lori Masson


1 cups powdered sugar
1 cup butter or margarine at room temperature
1 tsp vanilla
1 egg at room temperature
2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 cup candy cane Oreos, crushed
cup Andes peppermint baking chips

In a large bowl or your stand mixer, mix butter, sugar, egg and vanilla. Stir in the flour, baking soda, and cream of tartar, just until combined. Add crushed Oreos and chopped Andes chips.

Baking Instructions:

Preheat oven to 375
Prepare sugar cookie dough
Stir in chopped oreas and andes peppermint baking chips
Drop dough by rounded tablespoons (using a cookie scoop, preferably) onto a parchment paper covered baking sheet.
Bake at 375 for about 10-12 minutes, or until edges are just starting to brown.
Cool on baking sheet for about 2 minutes before transferring to a colling rack. Store for up to a week in an air-tight container.




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