Peppermint Crunch Cookies

 

Ingredients

• 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

 

Preparation

 

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