Cookie Week at Cafe 305: Peppermint Crescents

I love these, of course. They're peppermint, and I love, love, love peppermint. And peppermint is Christmasy! Also, Karen at the office requested them. They're her second-favorite, right behind the potato chip cookies.

These are easy to mix up, and only slightly fiddly to make.

• 1        cup           butter, softened
• 2/3     cup           powdered sugar
• 1 1/2   tsp           peppermint extract
• 1/4     tsp           salt
• 2 1/2  cups         flour
• 1        cup          powdered sugar,  for rolling
•                         Finely crushed hard peppermint candy (about ¼ cup)

Beat butter at medium speed with an electric mixer until creamy. Add 2/3 cup powdered sugar, 1 teaspoon peppermint extract, and salt; beat well.  Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Divide dough in half. Wrap in plastic wrap and chill about half an hour.

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 a parchment lined pan.

Mix the crushed peppermint candy with about 1 cup of powdered sugar in a small bowl and set aside.

Bake at 325°F for 15 minutes or until lightly browned. Cool briefly on baking sheets, then while the cookies are still arm, roll in the bowl of the powdered sugar and peppermint, then cool on wire racks.

If you'd like to peppermint up your Christmas, here is the .pdf.