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)
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