Peppermint Cookies Recipe
Ingredients
| Shortening | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla extract | 1/2 Teaspoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Peppermint candies | 1/2 Cup (16 tbs), crushed |
Directions
In a mixing bowl, cream shortening and sugars.
Add the eggs, one at time, beating well after each addition.
Beat in vanilla.
Combine the dry ingredients; gradually add to the creamed mixture.
Stir in crushed candies.
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 2 in apart on ungreased baking sheets.
Bake at 375° for 6-8 minutes or until edges begin to brown.
Remove to wire racks to cool.
Add the eggs, one at time, beating well after each addition.
Beat in vanilla.
Combine the dry ingredients; gradually add to the creamed mixture.
Stir in crushed candies.
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 2 in apart on ungreased baking sheets.
Bake at 375° for 6-8 minutes or until edges begin to brown.
Remove to wire racks to cool.
Chef
