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Peppermint Wands

2 3/4 cups all-purpose flour

1/4 teaspoon salt

1 cup butter

1 cup powdered sugar

2 teaspoons vanilla extract

12-ounce package semisweet chocolate chips

1 tablespoon shortening or butter

1/2 cup crushed peppermint candies

Combine flour and salt in a small mixing bowl. Set aside. In a separate bowl, beat butter and sugar until fluffy. Stir in vanilla. Gradually beat in flour mixture.

Refrigerate dough for 10 minutes. Roll dough into 3-inch wands; arrange on a greased baking sheet.

Bake at 350 degrees for 10 to 12 minutes; cool completely on wire racks.

Melt chocolate chips and shortening together in a small saucepan. Dip one end of each wand into the chocolate. Place on wax-paper-lined baking sheets. Sprinkle dipped ends with crushed candies. Refrigerate 20 minutes to set.

Yields 4 to 5 dozen

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