PEPPERMINT MELTAWAYS!
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, sifted
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup crushed peppermint candies or candy canes
- Additional powdered sugar for dusting
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
3. Add the peppermint extract and mix well.
4. Gradually add the flour and salt, mixing until the dough just comes together.
5. Fold in the crushed peppermint candies evenly throughout the dough.
6. Roll the dough into 1-inch balls and place them on an ungreased baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are lightly golden but the centers remain soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
9. While still warm, gently roll the cookies in powdered sugar to coat them completely. Let cool and dust with more powdered sugar if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 servings
Tips:
Make sure the butter is at room temperature to achieve a smooth dough for better cookie texture.
Store cookies in an airtight container to keep them soft and fresh longer.
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