Ww Peppermint Crisscross Cookies

From November/December 2010 Mag.

• Ready In: 25 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• 2 1⁄2 cups all-purpose flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup unsalted butter, softened
• 3⁄4 cup sugar
• 1  large egg
• 1⁄2 teaspoon vanilla extract
• 1⁄3 cup  peppermint candy, crushed (or candy canes)

Directions

1. Place oven racks in upper and lower thirds of oven and preheat oven to 350°F.
2. Combine flour, baking powder, and salt in a meduim bowl. With electric mixer on med speed, beat butter until creamy, about 1 minute.
3. Add sugar and beat until well blended, about 4 minutes.
4. Reduce speed to low. Beat in egg and vanilla until blended.
5. Add flour mixture, beating until well blended.
6. Stir in crushed candies.
7. Form dough by tablespoonfulls into 1-inch balls.
8. Place balls on 2 large ungreased baking sheets 2 inches apart. Firmly press top of each cookie with tines of fork to form crisscross pattern.
9. bake until cookies are golden on bottom and firm in center, 14-15 minutes, rotating baking sheets halfway through baking time. Let cookies cool slightly on baking sheets, about 3 minutes. Transfer cookies to racks and let cool completely. If making ahead, trasfer to airtight containers with wax paper between layers. Cover and store room temperature up to 1 week or freeze up to 1 month.