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Prep 25min
Total2hr0min
Servings64
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Ingredients
1
cup butter, softened (do not use margarine)
1/2
cup powdered sugar
2
cups Gold Medal™ all-purpose flour
1
teaspoon peppermint extract
3
tablespoons finely crushed hard peppermint candies (about 6 candies)
1
tablespoon granulated sugar
3
oz vanilla-flavored candy coating (almond bark), melted
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Steps
1
In large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.
2
On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
3
Heat oven to 325°F. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife, separate rows by 1/4 inch.
4
Bake 28 to 35 minutes or until set and edges are just starting to turn golden. Meanwhile, in small bowl, mix crushed candy and granulated sugar. In small resealable food-storage plastic bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.
5
Do not remove cookies from cookie sheet. Pipe candy coating over cookies. Before candy coating sets, sprinkle candy mixture over cookies. Place cookies to cooling racks. Cool completely, about 30 minutes.
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To crush candy, place in a freezer plastic bag and seal, then pound with the flat side of a meat mallet or a rolling pin.
These cookies will keep their shape better during baking if they're very cold when you put them in the oven.
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