Thursday, December 15, 2011

Peppermint Crunch Cookies

  • 1 Cup (2 sticks) unsalted butter, room temperature
  • 3/4 Cup powdered sugar
  • 1 Tablespoon vanilla extract
  • 2 Cups flour
  • 1 teaspoon fine salt
  • 1/2 Cup oatmeal
  • 4 squares almond bark
  • 6 candy canes, crushed
Preheat oven to 325 degrees.
Combine the flour, salt, and oatmeal in a bowl with a whisk. Set aside.
Cream together the butter and powdered sugar.
Add the vanilla to the butter mixture and gradually add the dry ingredients.
Roll into 3/4 inch balls and bake on an ungreased cookie sheet ( I line mine with a silicon mat) for about 20 minutes. Stay close as they will burn easily.
Allow to cool completely. Melt the almond bark in a microwave proof bowl for approximately 3 minutes stirring after each minute. Add the crushed peppermints to another bowl. Dip the cooled cookie in the melted almond bark and then the crushed peppermint. Allow to dry on a baking rack.

Makes approximately 3 dozen



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