Chocolate Dipped Peppermint Cookies
Adapted from allrecipes
Yields: 36 cookies
1 cup shortening (I am betting butter would work just fine)
1/2 cup sugar
1/2 cup packed brown sugar
1 1/2 teaspoons vanilla extract
½ teaspoon butter flavoring (I added this because I used shortening)
2 drops pure peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup crushed peppermint candies (I used 3 candy canes)
1. In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla, butter extract and peppermint extract.
2. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies.
3. Shape into a 15-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place the cookies 2 inches apart on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
4. If desired, dip the cooled cookies in melted chocolate and garnish with more crushed candy canes."