Sparkling Peppermint Cookies

Each year I try to find at least one new recipe to add to my Christmas cookie collection. This was the first one I tried, and now the first one I've added to our 2010 holiday celebration.

This recipe is from the 2010 Land O'Lakes Holiday Cookies Recipe Collection magazine, page 17. I reduced the butter by 1 1/2 tablespoons and used unsalted butter. Every little bit helps - And it was still a yummy crispy-chewy cookie! I used regular sugar to roll the cookies, but was later able to find Wilton Sprinkles White Sparkling Sugar at Super Target, 8 ounces for only $2.19. I plan to use that next batch for an even more festive look.

SPARKLING PEPPERMINT COOKIES

3/4 cup sugar

1/2 cup (minus 1 1/2 tablespoons) unsalted butter, softened

1 egg

1/2 teaspoon vanilla

1/8 teaspoon peppermint extract

1 2/3 cups flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup crushed mini candy canes or peppermint candies, divided use

1/4 cup sugar

Heat oven to 350. Line cookie sheets with parchment paper, set aside

Combine 3/4 cup sugar, butter, egg, vanilla and peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add flour, cream of tartar, baking soda and salt. Beat until well mixed. Stir in 1/4 cup crushed candy into dough.

Stir remaining 1/4 cup crushed candy into 1/4 cup sugar.

Shape dough into 3/4" balls, roll in sugar mixture. Place two inches apart onto prepared cookie sheets.

Bake for 8-10 minutes or until edges are lightly browned. I rotate the cookie sheets halfway through. Do not overbake. Cool 1 minute, then remove to wire cooling rack. Try to cool completely before eating. Makes 4 dozen cookies. (Three dozen if you are in a hurry and make 1" balls using two cookie sheets!)