1cuphard peppermints, Starlight mints or Candy Canescrushed
Making the Cookies
Preheat oven to 350 degrees F. Use an ungreased cookie sheet or line the cookie sheet with parchment paper for easy cleanup.
In a large bowl, using a hand or stand mixer, cream the butter.
Add in the sugar and beat until light and creamy.
Beat in the egg and vanilla extract.If making a special flavor: Add the extra extract now (use peppermint extract for Christmas version).
Add in the flour and mix it all until well combined and a soft dough has formed.
Scoop a tablespoon of cookie dough and roll it in a ball. Place the ball on a cookie sheet and flatten the ball with a glass or your hand.
Bake for 8-10 minutes, just until the tops no longer look wet. NOTEImmediately remove the cookies and move them to a cooling rack.
Dipping the Cookies
Place the almond bark squares into a microwaveable bowl and heat in the microwave for 30 seconds. Stir the bark and continue cooking for 15 seconds at a time, stirring between each session, until the bark is melted.
Dip a cookie into the almond bark, allow the excess to drip off, and lay it down on a sheet of wax paper. Quickly top the cookie with some crushed peppermint and continue through the remaining cookies. Allow the bark to set before storing, about 15-20 minutes.
Store covered at room temperature. Refrigerating the cookies will cause them to become very hard.
Texture NoteThese cookies are hard on the outside with a soft center, similar to a tea cake.Storing the cookiesStore in an airtight container with wax paper or parchment paper between single layer rows. Keep in a cool dry place for up to a week. Do not refrigerate or the cookies will harden.