Double Peppermint Crunch Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Peppermint extract
  • 1 1/2 cups White sugar

• Dairy

  • 1 cup Butter

• Desserts

  • 1 Peppermints or candy canes
  • 1 White chocolate candy quick

Found on lilluna.com

Ingredients

• 2¾ cups all purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 cup butter, softened
• 1½ cups white sugar
• 1 egg
• ½ tsp peppermint extract (or 1 tsp. vanilla)
• white chocolate candy quick (or candy melts)
• peppermints or candy canes, crushed

Directions

• In a small bowl, mix together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together butter and sugar until smooth. Beat in your egg and vanilla. Gradually mix in your dry ingredients. Roll out teaspoon sized balls of dough, and place onto an ungreased cookie sheet.
• Bake at 375 for 8 to 10 minutes, or until golden. Let stand for two minutes then remove to a wire rack.
• While cookies are cooling, melt candy quick according to package directions. Dip half of each cookie into candy quick. Allow excess to drip off and then place on wax or parchment paper. Sprinkle each with crushed candy. Stick into the fridge to harden.