| 1/4 | cup finely crushed peppermint candies (12 candies) |
| 1/4 | cup powdered sugar |
| 1 | cup butter, softened |
| 1/3 | cup powdered sugar |
| 1/4 | cup finely crushed peppermint candies (12 candies) |
| 1 | teaspoon vanilla |
| 2 1/4 | cups Gold Medal® all-purpose flour |
| 1/4 | teaspoon salt |
| 1. | Heat oven to 325ºF. Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and the vanilla in medium bowl. Stir in flour and salt. |
| 2. | Shape dough by level measuring tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. |
| 3. | Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet; roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again. |
|
| Make short work of crushing hard peppermint candy. Place candy in a large plastic food-storage bag, and chill in the freezer. Crush candy inside of the bag by lightly pounding with the smooth side of a meat mallet or a small pot. |
|
| We recommend using butter in this recipe for the most tender cookies. |
Nutrition Information:
110 ( 55 ); 6 g ( 4 g); 15 mg; 60 mg; 13 g ( 0g); 1 g 4 %; 0%; 0%; 2 % 1 ; 1