A simple, shortbread- type crescent shaped holiday cookie with peppermint flavor.
Prep Time: 30 min + chill time
Cook Time: 18 min
1 cup salted butter, softened
2/3 cup sifted powdered sugar
1 teaspoon peppermint extract
1/8 teaspoon salt
2 1/2 cups all-purpose flour
1 cup sifted powdered sugar, for rolling
1. In a large bowl, beat the butter at medium speed with an electric mixer until creamy. Add powdered sugar, peppermint extract, and salt; beat well. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Divide dough into thirds; cover and chill for 30 minutes.
2. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into a 2-inch log; curve ends of each log to form a crescent. Place crescents 2 inches apart on lightly greased baking sheets.
3. Bake at 325°F. for 18 minutes or until lightly browned. Cool 1 minute on baking sheets. Carefully roll warm cookies in 1 cup powdered sugar, and then cool completely on wire racks. Store cookies in an airtight container.
*Add red or green sprinkles to the rolling sugar to make these look for holiday festive.
Source: RecipeGirl.com (adapted loosely from a recipe in Southern Living Incredible Cookies)