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Ingredients
| multipurpose shortening: 1 cup |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 2 |
| vanilla extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 2 3/4 cups |
| salt: 1 tsp |
| baking soda: 1/2 tsp |
| peppermint candies: 1/2 cup |
Peppermint Cookies
Credit: AllRecipes
User rating:
"Some 40 years ago, I whipped up these minty morsels as a way to use leftover candy canes...and my daughter has enthusiastically anticipated the cookies for Christmas ever since!"
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Prep Time
20 min -
Cook Time
10 min -
Servings
36 serving(s)
Tags
Directions
- In a mixing bowl, cream shortening and sugars. Add the eggs, one at a 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 degrees F for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.