Several years ago, I took a basic shortbread recipe and turned it into a much more festive Christmas cookie. These gems are now a family favorite and are among the best Christmas cookies of the holiday season. —Heather Carter, Wasilla, Alaska
Peppermint Crunch Christmas Cookies
Peppermint Crunch Christmas Cookies
Prep Time
25 min
Cook Time
10 min
Yield
3-1/2 dozen
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, 5-7 minutes. Beat in extracts. Gradually beat in flour. Divide dough in half; tint 1 portion red and the other green. Wrap each in waxed paper; 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 ungreased 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.
Nutrition Facts
1 cookie: 107 calories, 6g fat (4g saturated fat), 11mg cholesterol, 32mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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