White Chocolate Peppermint Snowdrops recipe
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.
