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Peppermint Tea Cakes

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By Betty Crocker Kitchens
Updated Aug 24, 2017
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A spin-off from a classic holiday cookie with a festive peppermint twist.

Peppermint Tea Cakes

  • Prep Time 30 min
  • Total 1 hr 20 min
  • Servings 56
  • Ingredients 6
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Ingredients

Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F.
  • Step 
    2
    In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.
  • Step 
    3
    Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place powdered sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in powdered sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.

Nutrition

70 Calories
2g Total Fat
0g Protein
12g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
40mg
2%
Potassium
5mg
0%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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