Peppermint Delights Recipe

Ingredients
<br>- ½ cup butter, softened
<br>- ½ cup shortening
<br>- 1 cup confectioners' sugar
<br>- 2 teaspoons vanilla extract
<br>- 1 ¼ cups all-purpose flour
<br>- ½ teaspoon salt
<br>- 1 cup rolled oats
<br>- ⅓ cup crushed peppermint candies
<br>- ⅓ cup white sugar
<br>- 1 tablespoon red decorator sugar
<br><p></p>Directions
<br>step 1: Preheat the oven to 325 degrees F (165 degrees C).
<br>step 2: In a large bowl, cream together the butter, shortening, and confectioners' sugar until smooth. Stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Mix in the oats and crushed candies. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets. Combine the white and red sugars. Flatten cookies to 1/4 inch thickness using the bottom of a glass dipped in the sugar mixture.
<br>step 3: Bake for 10 to 12 minutes in the preheated oven, or until the bottoms are lightly brown. Allow cookies to cool for at least 2 minutes on the baking sheets before removing to wire racks to cool completely.
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Ingredients
- ½ cup butter, softened
- ½ cup shortening
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup rolled oats
- ⅓ cup crushed peppermint candies
- ⅓ cup white sugar
- 1 tablespoon red decorator sugar

Directions
step 1: Preheat the oven to 325 degrees F (165 degrees C).
step 2: In a large bowl, cream together the butter, shortening, and confectioners' sugar until smooth. Stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Mix in the oats and crushed candies. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets. Combine the white and red sugars. Flatten cookies to 1/4 inch thickness using the bottom of a glass dipped in the sugar mixture.
step 3: Bake for 10 to 12 minutes in the preheated oven, or until the bottoms are lightly brown. Allow cookies to cool for at least 2 minutes on the baking sheets before removing to wire racks to cool completely.

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