Ingredients
1 cup butter, softened1/2 cup sugar1 teaspoon peppermint extract1 teaspoon vanilla extract2-1/4 cups all-purpose flourRed and green paste food coloring8 ounces dark chocolate candy coating, melted3/4 cup crushed peppermint candies
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour. Divide dough in half; tint 1 portion red and the other green. Wrap each in waxed paper; refrigerate 2 hours or until easy to handle.
Preheat oven to 350°. 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 baking sheets. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely.
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.
