Peppermint Meringue Cookies

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Let’s get it out of the way, I love to bake. Ok, now that we’ve cleared that…I wanted to make something for the holidays that’s simple and delicious and that I could bring to a Christmas party. So, I figured that some Peppermint Meringue Cookies would be a good idea. The recipe is beyond simple, you just need a few hours to set aside for baking. But once the short sprint of making the cookies is done, you can sit back, relax, and let the oven do the rest of the work. 

Here’s what you’ll need:

  • 1 cup of confectioners sugar
  • 2 large egg whites
  • 1/4 teaspoon of peppermint extract or vanilla extract 
  • crushed peppermint candies 

Preheat the oven to 175 degrees F and line a baking tray with parchment paper. Then, crush up some peppermint candy (one or two candy canes should be enough). 

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Take the egg whites and beat them at a medium high speed in an electric mixer. Beat until they’re foamy. 

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Then, slowly add in about half of the sugar until the mixture forms pillowy peaks. Then, slowly add the rest of the sugar, folding it in.

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Next, transfer the meringue mixture into a pastry bag (if you don’t have that, you can use a large ziplock bag and cut the very tip of the bag for piping). On the tray, pipe out the cookies, 1.5-2 inches with about 1 inch between each cookie. 

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Then, sprinkle on the peppermint candy. Pop them in the oven for about 3 hours. After they’re finished, turn off the oven, but leave them to rest in the oven for another 45 minutes. 

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And then, let them cool for a few minutes. After that, they’re ready! 

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Recipe-friendly version:

Here’s what you’ll need:

  • 1 cup of confectioners sugar
  • 2 large egg whites
  • 1/4 teaspoon of peppermint extract or vanilla extract 
  • crushed peppermint candies 

Preheat the oven to 175 degrees F and line a baking tray with parchment paper. Then, crush up some peppermint candy (one or two candy canes should be enough). 

Take the egg whites and beat them at a medium high speed in an electric mixer. Beat until they’re foamy. 

Then, slowly add in about half of the sugar until the mixture forms pillowy peaks. Then, slowly add the rest of the sugar, folding it in.

Next, transfer the meringue mixture into a pastry bag (if you don’t have that, you can use a large ziplock bag and cut the very tip of the bag for piping). On the tray, pipe out the cookies, 1.5-2 inches with about 1 inch between each cookie. 

Then, sprinkle on the peppermint candy. Pop them in the oven for about 3 hours. After they’re finished, turn off the oven, but leave them to rest in the oven for another 45 minutes. 

And then, let them cool for a few minutes. After that, they’re ready! 

Christmas Cocktails

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Whether you celebrate the holiday or not, everyone can appreciate a drink to raise your spirits. Except, some traditional drinks are getting pretty stale, and eggnog makes me nauseous. So, I have three easy recipes for cocktails to take you from day to night to keep your spirits merry and bright (poetry).

Grown-Up Hot Chocolate:

  • 1 cup of milk
  • one packet of instant hot chocolate or cocoa powder and sugar to your liking 
  • 2 oz Bailey’s (that amount is flexible)

Heat up the milk, add in the cocoa, and finish with the Bailey’s. Top off with some marshmallows and a candy cane for some added flair. 

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Cranberry Sparkler:

  • 1 oz of vodka
  • 3 oz of cranberry juice
  • 3 oz of champagne or sparkling wine 

Pour in the vodka and cranberry juice and give that a swirl. Then, pour in the bubbles. 

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Spiked Apple: 

  • 2 oz of Fireball Whiskey (or any favorite whiskey is fine, but Fireball has that added cinnamon flavor)
  • 2 oz of apple juice or cider

In a rocks glass (with or without ice, whatever you prefer), pour in the Fireball Whiskey and apple juice/cider and give it a swirl. Throw in a cinnamon stick for garnish. 

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Cheers!