Michele’s Peppermint Bars, #17

December 17:

My sister-in-law, Michele, and I were comparing notes on our holiday baking. She mentioned that she’d made a childhood favorite, Peppermint Bars. Asked her to share! This is a recipe that she grew up with as one of the flavors of Christmas at HER house. Michele originally got this recipe from her mom, but who knows where her mom got it!

Peppermint Bars

  • 1 c. butter (soft)
  • 1 1/2 c. powdered sugar
  • 1 egg
  • 1 t. vanilla
  • 2 1/2 c. flour
  • 1 t. baking soda
  • 1 t. cream of tartar

Preheat oven to 375°.
Mix the butter, sugar, egg and vanilla together until creamy.
Sift together flour, baking soda and cream of tartar and add to creamed mixture. Divide the dough into two sections. In one section, add a few drops of red food coloring and 1 tsp of peppermint extract. (You can adjust the color as dark or light as you’d like it. I branched out this year and actually used green instead; my sister didn’t recognize them, she was so used to the red & white!) Divide each color of dough into about 24 balls each (that’s an estimate, you can make more or less depending on what you want them to look like) and place them in a 8X11.5X2  pan alternating them like a checkerboard. They should be touching slightly, but don’t have to overlap, they will spread out.
Bake 15-20 minutes.
Let them cool for 5-10 minutes then dust them with powdered sugar. I have also added to this concept by dusting crushed candy canes on top. Cut them into whatever size bars you feel is appropriate.

Barb

7 thoughts on “Michele’s Peppermint Bars, #17

  1. Pingback: Christmas Baking! « My Sister’s Kitchen

  2. I was just now making these with my mom and she said after you put the pieces of dough in the pan, you need to press them together and down to kind of swirl them for a ‘marbled’ effect. I told her I don’t really do that and just let them melt together for more of a ‘checkerboard’ look. So, to each his own I guess!

  3. One thing I’ve also learned recently is that they taste better if you don’t over bake them- 15 minutes may be too much in some ovens. I recently did about 13 and it was what I was wanting. If they are getting brown on top that I know I’ve done too much. However, some people may like them a little more done- totally up to your tastes. Just thought I would share!

  4. Pingback: Christmas Cookies: checking in here and there | My Sister's Kitchen

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