This is another recipe from the Better Homes and Gardens Christmas Cookie magazine. I rolled the dough into logs and sliced it instead of dropping by the spoonful. I am trying to be more efficient in my Christmas cookie making and have discovered that it's a lot easier to make 5 batches of cookies if I roll the dough and freeze it, and then thaw and bake right before I need it.
Peppermint Snowballs
1 c butter, softened
2/3 c powdered sugar plus 1 c for rolling the dough
1/2 c crushed peppermint candies (about 20 candies, or you can buy candy canes already crunched up; they're with the chocolate chips at the grocery store)
1 tsp vanilla
1/2 tsp salt
2 c flour
Beat the butter for about 30 seconds, then add the powdered sugar, peppermints, vanilla and salt. Mix until combined. Mix in the flour.
At this point you can choose to shape into 1" balls and roll in powdered sugar, or you can split the dough into two balls and roll into logs about 1" diameter. If you make rolls, slice them about 1/4 to 3/8" thick. Then put them in a plastic bag or leftovers container with powdered sugar and shake until coated.
Bake at 350 for 9-11 minutes, or until set. These have the consistency of shortbread cookies; you don't want them to brown.
The original recipe called for rolling the cookies in powdered sugar after baking, but that doesn't seem very easy....
Makes about 3 dozen cookies
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