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1 1/4 cups
crushed peppermint candies (about 45 round candies)
1 1/3 cups granulated sugar, divided
1/2 cup butter or margarine, softened
1/4 cup vegetable shortening
1 teaspoon peppermint extract
3/4 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Preheat oven to 350 degrees F.
In a food processor finely grind peppermint candies and 1/3 cup sugar to a
powdery consistency; transfer to a small bowl.
In a large bowl, cream butter, shortening, and remaining 1 cup sugar until
fluffy. Add eggs and extracts; beat until smooth.
In a medium bowl, combine flour and salt.
Add dry ingredients to creamed mixture; stir until a soft dough forms. Shape
dough into 1-inch balls. Roll balls in candy mixture. For best results, place 6
cookies at a time on an ungreased baking sheet.
Bake 8 minutes; immediately roll hot cookies in candy mixture. Transfer to a
wire rack to cool completely. Repeat with remaining dough. Store in an airtight
Yield: About 5 1/2 dozen cookies.