The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 17, 2009
LOVE THEM! Great pink color, VERY minty. I took them to various parties, and people LOVED them if they liked mint. or for a classy look to cut down on mint flavor omit folding in the peppermint and just sprinkle on top for the look.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 24, 2008
My mom can't have flour. This is a nice addition to my Christmas cookie plate. I also think it would be a nice topper for Hot Chocolate. For other flour free Christmas cookie recipes, look for Church windows and buckeyes.
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Cooking Level: Expert

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 4, 2008
Add one tiny drop of red (turns pink)to easily make look as good as there are. Very happy with the outcome. I had just remembered my mom making these when I was a child. They are so easy! Changes I made from reveiwers were a pinch of cream of tartar and lemon juice instead of cider vinegar(didn't have on hand).
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
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Reviewed: Jan. 14, 2008
Quite good, but not the best. An excellent low-calorie dessert. It tasted very much like marshmallows. I made several changes to the recipe: 1) Altered recipe to 28 cookies 2) Used fresh lemon juice in place of vinegar 3) Added a pinch of cream of tartar 4) Instead of peppermint candies/candy canes, I added 1/4 tsp vanilla extract 5) Sprinkled each cookie with unsweetened cocoa powder.
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 13, 2008
These cookies were really good. I'm not a big candy cane fan, but I liked these. I didn't have any cider vinegar, so I just used regular white vinegar. I even read the recipe incorrectly and instead of using 1/3 of the total candy cane, I put in 1/3 cup and they were still good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 25, 2007
I tried my own variation of this recipe and used Cinnamon Imperials instead of peppermint chips. turned out ok. I think they taste a little funny (never the bigest fan of meringue cookies),but after a few seconds, you get that cinnaminy taste, and I LOVE CINNAMON!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 9, 2007
these were the highlight of my christmas season this year. i ended up making several batches. they were described as "all the taste of a candy cane without all the work" by one of my friends. one change that i made is that instead of using candy canes, i used the wrapped peppermint candies, about 15-20. worked just fine and tasted great.
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Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA
Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 5, 2007
This recipe was amazing! It was easy enough to make with my 8 year old daughter. She loved watching the egg whites turn to meringue. The peppermint made it perfect. It would make an excellent Christmas/Valentines treat. It gave us something to do with all those candy canes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 21, 2006
I have made this recipe 3 times already. It's a hit with everyone. Thanks!
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Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA
Living In: Fairfield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 14, 2006
This cookie was delicious! Sweet and light and perfect for the holidays. My only comment is that the recipe as is only made about 13 cookies, not 54, as the recipes states. If you need a bigger batch of cookies definately double or triple the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 9, 2006
I am surprised how much I enjoy this cookie. It is really delicious. I didn't have any peppermint extract to add and I was concerned that there wouldn't be enough flavor... WRONG! My oven was too hot and they turned a little brown so I will use a lower temp next time. Less a pastry bag fiasco, these were extremely easy to make and tasty!
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Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA
Living In: Beverly Hills, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 27, 2006
I really liked this recipe. I didn't have peppermint candies so I used a combo of vanilla extract and almond extract. They baked for about 90 minutes and came out very well. I'm making another batch today!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 4, 2004
Easy to make and tasted good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 29, 2001
This is an excellent cookie. It was a little tricky to bake, though. They will brown if the oven is too hot. A plain cookie is easy to make too. Substitute 1/2 teaspoon vanilla for all of the crushed peppermint. I piped them with a large star tip and they make pretty cookies.
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Cooking Level: Expert

Home Town: Dover, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 13, 2001
This is an excellent recipe - very light cookies, perfect after a heavy meal. Especially with peppermint ice cream!
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