| 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 |
- 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.
- Shape dough by level measuring tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet.
- 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.
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