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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