Wednesday, December 21, 2011
I wanted to love these Peppermint Cream-filled Butter Cookies but they made that impossible from the very start.
The dough was absolutely unmanageable. Out of the fridge, it was too cold to roll out and then once it was warm enough to roll out, it was too warm and turned back to crumbles again. This is why some of the cookies are semi-mangled heart shapes, and the rest are balls of peppermint-filled rage.
Even the taste was disappointing. To go through all this dough-wrangling, I would've expected a stronger peppermint taste, but instead I got mostly a butter-cookie taste. Which is alright, but when I expend that much energy banging peppermint starlights with a hammer, I really expect more oomph.
I'm basically convinced that the author of the recipe used a different dough recipe to take her photos, because my dough never looked like the ones in the photos, and I don't usually screw baked goods up too much.
I have henceforward renamed these cookies "bastard cookies."