Sweet Shoppe Designs

Created using Christmas season Sugar and Spice by DSI


Peppermint Crunch Christmas Cookies

Ingredients

1 cup butter, softened
1/2 cup sugar
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
Red and green paste food coloring
8 ounces dark chocolate candy coating melted
3/4 cup crushed peppermint candies

Directions
In a large 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 each in plastic refrigerate 2 hours or
until easy to handle
Preheat oven to 350
On a lightly floured surface, roll each portion
of dough to 1/4-in thickness. Cut with a floured
1-1/2-in round cookie cutter Place 1 in apart on
nongreased baking sheets Bake 8-10 minutes or
until firm Remove from pans to wire racks to
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