Peppermint Crunch Christmas Cookies

• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• Red and green paste food coloring
• 8 ounces dark chocolate candy coating, melted
• 3/4 cup crushed peppermint candies

1. In a large 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 each in plastic; refrigerate 2 hours or until easy to handle.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased
3. . Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely.
4. 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.

butter, sugar, peppermint, vanilla, flour, red, coating, peppermint candies

Taken from www.tasteofhome.com/recipes/peppermint-crunch-christmas-cookies/ (may not work)