Peppermint Crunch Christmas Cookies -Kit
Peppermint Crunch Christmas Cookies
3 1/2 dozen cookies
My favorite Holiday recipe!
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 wrap and refrigerate 2 hours or until easy to handle.
On a lightly-floured surface, roll each portion of dough to ¼-inch thickness. Cut with a floured 1½-inch round cookie cutter. Place 1 inch apart on ungreased temp-tations® 13x9 Lid-Its®. Bake in a preheated 350°F oven for 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 wax paper and let stand until set.
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 a must-have during the holidays.
- Charles Swope