3ounceschocolate almond bark or chocolate melting wafers
1/2cupcrushed peppermint or candy canes, crushed
Instructions
In a large bowl mixing bowl or the bowl of a stand mixer, beat the butter until light and fluffy.
Add sugar beat until well combined and fluffy and pale.
Beat in the egg, vanilla and peppermint extracts. Stir until just mixed.
Sift flour with salt. Slowly add to wet ingredients.
Gradually add the flour and beat until well combined.
Add red food coloring, if desired.
Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Roll chilled dough into 1-2 inch balls and place on prepared baking sheet.
Lightly press down each cookie ball using a flat bottom glass dipped in water.
Bake for 8-10 minutes or until edge are set and slightly golden brown, but not too burn. They might looks a little under baked, but this is the perfect time to take them out.
Remove to wire rack and cool completely.
Melt chocolate in microwave safe bowl.
Dip edge of cookie into chocolate and immediately sprinkle with crushed peppermint.
Set on wire rack or piece of parchment paper to set.
Store at room temperature in an airtight container. Cookies can be stacked after chocolate has hardened.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.