Peppermint Crunch Sugar Cookies
 
 
Ingredients
  • ⅓ cup SHORTENING
  • ⅓ cup BUTTER, room temperature
  • ¾ cup SUGAR
  • 1 EGG
  • 1 teaspoon VANILLA EXTRACT
  • ½ teaspoon PEPPERMINT EXTRACT
  • 1 teaspoon BAKING POWDER
  • ½ teaspoon SALT
  • 1½ cups + 2 Tablespoons FLOUR
  • 1 cup ANDES PEPPERMINT CRUNCH BAKING CHIPS
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat together shortening, butter and sugar until fluffy. Add in egg and extracts. Beat again until well combined.
  3. Whisk together flour, baking powder and salt in a separate bowl.
  4. Add dry ingredients to wet and mix until just combined. Fold in peppermint crunch chips.
  5. Scoop into 1 Tablespoon size balls. Place on a baking sheet that's been lined silicone baking mat or parchment paper. Press balls flat using the palm of your hand to about ½ inch thickness.
  6. Bake for 8-10 minutes until set. Remove to a wire rack to cool completely.
  7. Store in an airtight container.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2015/12/peppermint-crunch-sugar-cookies/