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Peppermint-Stick Spritz

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“From Better Homes and Garden's 2004 Christmas Cookie Magazine”
5 dozen

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  3. Beat in sugar and baking powder until combined, scraping sides of bowl occasionally.
  4. Beat in egg and peppermint extract until combined.
  5. Beat in as much of flour as you can with the mixer.
  6. Stir in any remaining flour.
  7. Pack un-chilled dough into cookie press fitted with an ½ inch star plate.
  8. Force dough through press to form 3 ½ to 4 inch long sticks about 1 inch apart on an ungreased cookie sheet.
  9. If desired, bend into candy-cane shapes.
  10. Bake in preheated oven for 7 to 9 minutes or until edges are firm but not brown.
  11. Transfer to a wire rack and let cool.
  12. In a small heavy saucepan, melt white chocolate and shortening over low heat, stirring frequently.
  13. Dip one end of each stick into melted white chocolate, letting excess drip off.
  14. Place on waxed paper.
  15. Sprinkle with crushed peppermint candy.
  16. Let stand until set.
  17. To store: Place cookies in layers separated by waxed paper in an airtight container.
  18. Store at room temp for up to 3 days.

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