Peppermint Wands
(2004)
2 cups all-purpose flour
⅛ teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
For coating:
4 ounces German sweet chocolate, melted
10 red and white peppermints (or candy canes), crushed, or finely chopped nuts
Preheat oven to 350 degrees. Line baking sheet with aluminum foil.
Combine flour, baking powder and salt in a bowl; set aside. Beat butter and confectioners' sugar in a large bowl until light and fluffy. Beat in vanilla. On low speed, beat in flour mixture until combined. Refrigerate 30 minutes.
Roll 1 teaspoon of dough into a log, about 2 ½ inches long. Place on prepared baking sheet. Repeat with remaining dough, placing cookies 1 ½ inches apart.
Bake in preheated 350-degree oven for 10 to 12 minutes or until very pale golden at edges. Remove cookies to wire racks to cool.
For coating: When cookies are cool, dip one end of each cookie into melted chocolate. Return to wire rack. Sprinkle each dipped end with ¼ teaspoon crushed peppermints or finely chopped nuts. Cool on racks in refrigerator for 20 minutes to set. Store in airtight containers at room temperature.
Freezeworthy: Yes, and they are even delicious frozen!
Makes about 7 dozen.
Submitted by Marion Haupt, Zephyrhills
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