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
Instructions
Step
1
Heat oven to 325°F. 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.
Step
2
Shape dough by level measuring tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet.
Step
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 Facts
Serving Size:1 Serving
Calories
110
Calories from Fat
55
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
60 mg
Potassium
10 mg
Total Carbohydrate
13 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
