Cookie Recipes

White Chocolate Peppermint Snowdrops

1 (18 ounce) roll refrigerated sugar cookie dough
1 1/3 cups white chocolate chips
Peppermint Icing
1 cup crushed peppermint candies (or candy canes)

Heat oven to 350 degrees F. Coat cookie sheets with vegetable oil spray.

Break up cookie dough in large bowl; let stand 10 to 15 minutes to soften. Add white chocolate chips; mix well with your fingers, the paddle attachment of an electric stand mixer or a wooden spoon.

Drop by tablespoonsful onto prepared cookie sheets.

Bake in preheated oven for 10 to 13 minutes or until just set and golden at edges. Cool 2 minutes; transfer to wire racks and cool completely. Top cookies with peppermint icing and sprinkle with crushed peppermint candies.

Makes 28 cookies.

Peppermint Icing:
1 3/4 cups sifted confectioners' sugar
2 tablespoons butter, room temperature
1/4 teaspoon peppermint extract
3 to 4 teaspoons milk (or cream)

In small bowl, stir together sugar, butter, peppermint extract and enough milk or cream to make icing that is easy to drizzle.

Makes about 3/4 cup.