It’s amazing that it is already 2010! It seems like yesterday I was in my junior year of college and bracing myself for Y2K…it makes me chuckle just remembering the hype! I want to wish each of you a Happy New Year filled with peace, love, happiness, health and deliciousness! I look forward to an amazing year filled with great recipes, photography, fun and friends!

Here is a simple recipe for you in case ya have a heaping pile of leftover candy canes…take it from me; don’t try to save that pepperminty goodness for next year, it didn’t work out so well for me and = a sticky mess. Maybe I shouldn’t have stored them in the garage with the Christmas stuff…What do you think?!? Thanks for checking out my post; have a great day and again…Happy New Year!
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Chocolate Dipped Peppermint Cookies

Ingredients:

1 cup shortening (I am betting butter would work just fine)

1/2 cup sugar

1/2 cup packed brown sugar

2 eggs

1 1/2 teaspoons vanilla extract

1/2 teaspoon butter flavoring (I added this because I used shortening)

2 drops pure peppermint extract

2 3/4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup crushed peppermint candies (I used 3 candy canes)


Directions:

1. In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla, butter extract and peppermint extract.


2. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies.


3. Shape into a 15-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place the cookies 2 inches apart on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.


4. If desired, dip the cooled cookies in melted chocolate and garnish with more crushed candy canes.


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