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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 36 |
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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! Ingredients:
1 cup shortening |
1/2 cup sugar |
1/2 cup packed brown sugar |
2 eggs |
1-1/2 teaspoons vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup crushed peppermint candies |
Directions:
1. In a 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.
2. 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. Yield: about 6 dozen.
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