PEPPERMINT SNOWBALL COOKIES

Ingredients

• 1 cup butter, softened
• ⅔ cup powdered sugar, sifted
• 2¼ cup all-purpose flour (spooned and leveled)
• ½ tsp salt
• 1 tsp peppermint extract
• red or pink food coloring
• ¾ cup Andes peppermint baking chips
• additional powdered sugar for coating

Instructions

1. Beat butter and powdered sugar together until light and fluffy.

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initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Mix in flour, salt, and extract just until combined.

Add food color a few drops at a time until desired color is achieved.

Stir in peppermint baking chips.

Refrigerate dough, covered, for at least 30 minutes.

Preheat oven to 375 degrees.

Line a large baking sheet with parchment paper.

Scoop out one tablespoon of dough at a time and form into a ball. Place on prepared sheet.

Bake for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom.

Let cool for 5 minutes on the baking sheet.

Line another large baking sheet with parchment paper and dust liberally with powdered sugar.

Place slightly cooled cookies on this baking sheet and dust with additional powdered sugar.

Let cool completely.

Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.

EAT.

Leftovers? Store in an airtight container for up to 4 days.

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