- 1/2 c. shortening (we used unsalted butter)
- 1 c. sugar
- 1 egg (or 2 yolks)
- 1/2 cup crushed, smashed old-fashioned peppermint sticks
- 1 Tbsp. milk
- 1/2 tsp. vanilla
- 1-1/2 c. flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- more sugar (or colored sugar)
Cream shortening and sugar. Add crushed peppermint sticks. Add egg, milk and vanilla and mix well. Stir in flour, baking powder, and salt and mix to form a dough. Cover and chill 3-4 hours until firm. Roll into 3/4″ balls. Place 2″ apart on greased pans. Flatten lightly with a glass dipped in sugar. (Butter the bottom of the glass before dipping in the sugar!) Bake 8-10 minutes at 350 degrees or until cookies are light brown around the edges. Makes 3 dozen. **We ended up cooking ours at 335, for about 15 minutes, to get them crispy without burning due to the humidity.
This is where Cayleigh really got into it! When cookies are baked and cooled, melt
- 1 1/2 cups chocolate chips or chunks
- 1 tablespoon shortening
over a double-boiler. Dip each cookie in the melted chocolate, and set on rack to harden.
Share with friends and neighbors!
NOTES: We tried an “old-fashioned glass” drinking glass, which, still has a curved bottom. By the time we put the last two trays in, I pulled out the regular metal measuring cup, which has a totally flat bottom, and that worked the best! They don’t make stuff like they used to!
Also, don’t make these on a rainy, rainy, day!! At least, not the chocolate-dipping part because the chocolate didn’t harden well. Otherwise, everyone loved these.