Melt-Away Peppermint Wreaths

Melt-Away Peppermint Wreaths

9 Reviews 1 Pic
Judy Farris
Recipe by  Judy Farris

“Christmas wreaths in red and green ... yummy!”

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Adjust Servings

Original recipe yields 3 dozen



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream butter or margarine; gradually add sugar, beating well.
  3. Add flour, and mix well. Stir in peppermint extract.
  4. Divide dough in half and place in separate bowls. Tint half of dough with red food coloring and the other half with the green food coloring.
  5. Roll dough into balls using 1/2 teaspoon dough per ball. For each wreath shaped cookie, place six balls in a circle, alternating colors, on ungreased cookie sheets. Press together securely. Bake for 8 minutes. Let cool 10 minutes; then remove to racks. Cool completely.

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Reviews (9)

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i've been using this recipe for the last 4 years and will continue to do so as long as i keep getting requests to make them. they are time consuming but well worth it, i promise :) the wreaths are fragile so you really have to let the cookies cool on the cookie sheet for at least 10 minutes before moving them to a cooling rack.

Lyn Donaghue

Lyn Donaghue

Nice tasting cookie but just way to much work in rolling all those little balls!!!!!!!!!!



I added 1 egg to the creamed butter along with 1 t. peppermint extract (instead of adding the extract after the flour). After reading the falling apart review, I figured it needed an egg. I had to add 6 drops of each food coloring. I did leave cookies on cookie sheet for 10 min before moving to racks. They are worth the effort - very festive.

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Amount Per Serving (18 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 18.5 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 91 mg
  • 4%

Based on a 2,000 calorie diet



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Tender Shortbread


next recipe:

Old Fashioned Wreaths