Peppermint Puffs

1 cup firmly packed light brown sugar
3/4 cup Butter Flavor Crisco Stick
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
2/3 cup crushed peppermint candies (about 25)

Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, shortening, milk and vanilla extract. Beat at medium speed until well blended. Beat in egg.

Combine flour, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in crushed candy. Refrigerate dough for a little while until firm enough to roll into balls. Shape dough into 1-inch balls. Place 2 inches apart on ungreased (or parchment paper lined) cookie sheets.

Bake one cookie sheet at a time for 8 to 10 minutes for chewy or 11 to 13 minutes for crisp. DO NOT OVER-BAKE.

Cool for 2 minutes on cookie sheet. Remove to foil and cool completely.

Makes about 3 dozen cookies.