Recipes

[DiAnne]

I skipped these cookies last year because I could not find the baking chips - I definitely heard about that from my grandchildren so this year I ordered on-line.

1-1/2 cups unsalted butter, softened
1-1/4 cups sugar
1/3 cup brown sugar
2 large eggs
1-1/2 t vanilla
3-1/3 cups flour
2-1/4 t baking powder
3/4 t salt
1-1/2 t cinnamon
1-1/2 cups pecans, finely chopped
2 cups (10 oz) Andes Peppermint Crunch Baking Chips
Red decorator sugar

Combine butter and sugars and beat until well creamed. Add eggs and vanilla, beating well. Combine flour, baking powder, salt and cinnamon. Add dry ingredients to butter mixture beating at medium speed. Stir in pecans and peppermint baking chips. Cover and chill dough for 1/2 hour.

Divide dough into two parts. Roll into two 12 inch logs. Roll in red decorator sugar. Wrap in wax paper and freeze until firm.

Slice into 1/4 inch thick slices. Bake cookies at 350 for 11 to 13 minutes or until edges are lightly browned. Let cookies set 2 minutes on cookie sheet and then remove to wire rack to cool completely.

6 dozen cookies