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Recipe: Peppermint White Russian

Ingredients

Directions

~ Marla Meridith

Recipe: Dutch Speculaas Cookies with Peppermint Crunch Icing

Ingredients

Directions

~ Marla Meridith

Recipe: Dutch Speculaas Cookies with Peppermint Crunch Icing

Delicious traditional, thin, crisp, dark-brown cookies that originate from the Netherlands. They are extra satsifying with the festive icing! Serve for Christmas and holiday gatherings.

2 dozen 3-4 inch cookies

–cookies
1/2 cup (8 tablespoons, 113g) cold unsalted butter, cut into 1/4 inch pieces
3/4 cup (159g) light brown sugar
1 tsp pure vanilla extract
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1/2 tsp Kosher salt
1 1/2 cups (177g) Unbleached All-Purpose Flour
1/2 cup (46g) almond flour, blanched and unblanched
1 tsp baking powder
2 to 4 tbsp (28g to 57g) milk (regular or low-fat)
–glaze
1/2 cup (57g) confectioners’ or glazing sugar
3-4 tsp milk or water
crushed candy canes

For the cookies:
In the bowl of a stand mixer, beat together the butter, sugar, vanilla, spices, and salt using the paddle attachment.
Mix in the flour, almond flour, and baking powder, in two additions. Add enough milk to make a stiff dough.
Using your hands on a lightly floured work surface, work the dough into two disks, wrap in plastic, and refrigerate for 2 hours or overnight.
Preheat the oven to 325°F with the racks in the middle. Lightly grease, or line two baking sheets with parchment.
Roll the dough 1/8″ to 1/4″ thick, working with one disk at a time. Cut out shapes using cookie cutters, and carefully transfer the cookies to the prepared pans.
Bake the cookies for for 15 to 20 minutes, until they’re lightly browned around the edges.
Remove them from the oven and transfer to a rack to cool. When they cool, they will become firm up and become quite hard.
For the icing:
In a medium bowl, stir together the sugar and enough milk or water to create a thick but smooth, drizzle-able icing.
Working with one cookie at a time, drizzle the icing over the cookies in any pattern you wish. Top immediately with some crushed candy cane. Continue until you have decorated all of the cookies. Let the icing dry then

~ Marla Meridith

Recipe: Peppermint White Russian

Add festive flair to your holiday gatherings with this delicious Peppermint White Russian cocktail. Great for winter entertaining!

1 White Russian cocktail

2 ounces vodka
2 ounces coffee liqueur (Kahlúa)
1 ounce peppermint schnapps
2 ounces heavy cream
—top with
whipped cream
crushed candy cane
peppermint stick

Fill a rock glass with ice. Add the vodka, coffee liqueur and schnapps. Pour heavy cream over the top. Top with whipped cream, crushed candy cane and a peppermint stick.

~ Marla Meridith

Recipe: Peppermint Snowball Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: No-Churn Peppermint Ice Cream

Ingredients

Directions

~ Marla Meridith

Recipe: The Polar Queen Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Peppermint Snowball Cookies

I love regular snowball cookies, but add crushed peppermint candies and you have something even more special for holiday entertaining or cookie exchanges!

24 snowball cookies

–cookies
1 cup unsalted butter, at room temperature
2/3 cup powdered sugar
1/2 cup crushed peppermint candies (about 20)
1 tsp pure vanilla extract
1/2 tsp Kosher salt
2 cups unbleached all-purpose flour
–topping
1/4 cup crushed peppermint candies (about 10)
3/4 cup powdered sugar

Preheat oven to 350˚ Fahrenheit. Line one cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer, beat the butter on medium speed for 30 seconds.
Add the powdered sugar, crushed peppermint candies, the vanilla, and salt. Beat until combined, scraping sides of bowl as needed. Beat in the flour in two additions, mixing in any additional flour with a spatula.
Shape dough into 1-inch balls. Place balls 1 inch apart on the prepared cookie sheets. Refrigerate at least 8 hours or overnight before baking. Bake for 9 to 10 minutes or until cookies are set and bottoms are light golden.
Cool on the cookie sheets for a few minutes. Transfer to a wire rack and let cool completely.
In a bowl combine the 1/4 cup peppermint candies and 3/4 cup powdered sugar.
Roll the cookies in the powdered sugar mixture so they are well covered.

~ Marla Meridith

Recipe: No-Churn Peppermint Ice Cream

Ingredients

Directions

~ Marla Meridith

Recipe: The Polar Queen Cocktail

Ingredients

Directions

~ Marla Meridith