Santa’s Favorite Peppermint Icebox Cookies
1 1/2 cups unsalted butter – softened
1 1/4 cups sugar
1/3 cup brown sugar – firmly packed
2 large eggs
1 1/2 teaspoons vanilla
3 1/3 cups all–purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoon cinnamon
2 cups (10 oz) Andes Peppermint Crunch Baking Chips
For decoration: 1/2 cup red decorator sugar
Combine butter and sugars in a large bowl and and beat with an electric mixer until well creamed. Add eggs and vanilla, beating well. Combine mixture, beating at medium speed. Stir in Andes Peppermint Crunch Baking Chips. Cover and chill dough for 1/2 hour.
Remove dough from refrigerator and divide dough evenly in two parts. Roll into 2 (12 inch) logs. Wrap in wax paper and freeze until firm.
Place red decorator sugar on a shallow plate. Unwrap frozen dough and roll in the sugar.
Cover outside of roll evenly with sugar and then slice into 1/4 thick slices. Place slices on foil lined cookie sheets.
Bake cookies at 350 degrees for 11 to 13 minutes or until edges are lightly browned. Let cookies set 2 minutes on cookie sheet and then remove to wire rack and cool completely.
If you are looking for some other great cookies recipes, check out this post at Foodie Friends Friday Daily Dish!
Latest posts by Cynthia (see all)
- Broccoli Apple Salad with Tahini Dressing, a clean eating recipe - January 20, 2017
- This is How We Roll Thursday Link Party #99 - January 19, 2017
- Lentil soup with squash and kale; a vegetarian one pot meal - January 16, 2017