| PEPPERMINT COOKIES |
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Makes about 3 dozen cookies1 cup firmly packed light brown sugar 3/4 Butter Flavor* Crisco Stick or 3/4 cup Butter Flavor CRISCO all-vegetable shortening 2 tablespoons milk 1 tablespoon vanilla 1 egg 1-3/4 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 2/3 cup crushed peppermint candy canes or peppermint candies** Heat oven to 375ºF. Combine brown sugar, 3/4 cup shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in crushed candy. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake 1 baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to rack to cool completely. **For crushed candy canes, place them in a plastic food storage bag. Secure the top. Run a rolling pin over the bag of candy to break the candy canes into very small pieces. |
