Peppermint Crunch Christmas Cookie

Peppermint Crunch Christmas Cookies

 Recipe provided courtesy of Taste of Home magazine.  Find more great recipe

at www.tasteofhome.com

Several years ago, I took a basic shortbread recipe and turned it into a much more festive Christmas cookie.

         Heather Carter                                                                                Wasilla, AK

Peppermint Crunch Christmas Cookie Recipe

Peppermint Crunch Christmas Cookie

 

1 cup butter, soften

½ cup sugar

1 tsp. peppermint extract

1 tsp. vanilla extract

2 ¼ cups flour

Red and green paste food coloring

8 oz. dark chocolate candy coating, melted

¾ cup crushed peppermint candies

In a bowl, cream butter and sugar until light and fluffy.  Beat in extracts.  Gradually beat in flour.  Divide dough in half; tint one portion red; and the other green.  Wrap in plastic wrap; refrigerate 2 hours or until easy to handle.

Preheat oven to 350 F.  On lightly floured surface, roll each portion of dough to ¼ inch thickness.  Cut with a floured 1 ½ inch round cookie cutter.  Place 1 inch apart on ungreased baking sheets.  Bake 8-10 minutes or until racks are cool completely.

Dip half of each cookie into melted candy coating; allow excess to drip off.  Sprinkle with crushed candies.  Place on waxed paper; let stand until set.              3 ½ dozen

 

(Recipe for Peppermint Crunch Christmas Cookies came from tasteofhome.com, 2013)