Peppermint Crunch Christmas Cookies Recipe

Prep Time: 25 Minutes + Chilling
Bake Time: 10 Minutes per batch + Cooling
Makes: 3 1/2 Dozen

Ingredients:
- 1 Cup of Butter: Softened
- 1/2 Cup of Sugar
- 1 Tsp. of Peppermint Extract
- 1 Tsp. of Vanilla Extract
- 2 1/4 Cup of All-Purpose Flour
- Red and Green Paste Food Coloring
- 8 oz. of Dark Chocolate Candy Coating: Melted
- 3/4 Cup of Crushed Peppermint Candies

Instructions: 
1. In a bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Divide dough in half; tint one portion red and the other green. Wrap in plastic wrap; refrigerate for 2 hours or until easy to handle.

2. Preheat oven to 350F. On a lightly floured surface, roll each portion of dough to 1/4 inch thickness. Cut with a floured 1 1/2 inch round cookie cutter. Place 1 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes or until firm. Remove from pans to wire racks to cool completely.

3. Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set.

Bon Appetit!