Peppermint Cookies

Prep Time: 20 minutes
Bake Time: 6 minutes
Yield: Makes 5 dozen cookies

Ingredients:

3/4 stick Crisco® Butter Shortening Sticks
or 3/4 cup Crisco® Butter Shortening
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
1 tsp. salt
3/4 tsp. baking soda
1/2 cup crushed peppermint candy canes or peppermint candies
Additional 1/4 cup crushed candy for top of cookies (optional)

Preparation Directions:

1. HEAT oven to 350°F.

2. BEAT shortening, brown sugar, granulated sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg.

3. COMBINE flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in crushed candy. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet.

4. BAKE 8 to 10 minutes or until lightly browned. Do not overbake. Immediately sprinkle with about 1/4 teaspoon crushed candy. Cool 2 minutes. Remove to rack to cool completely.

TIP: A 6-oz package of 12 medium candy canes will make enough crushed candy for the cookies and the garnish.

CARAMEL AND CHOCOLATE TOPPING
1. Combine caramels and milk in microwave-safe bowl. Cover with waxed paper.

2. Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel to resemble turtles.

3. Place chocolate chips in microwave-safe cup. Microwave at 50% (MEDIUM) for 1 minute. Stir after 1 minute. Repeat until smooth (or melt on rangetop in small saucepan on very low heat).

4. Place melted chocolate in a small plastic baggie. Cut the corner off the bag and drizzle a small amount of chocolate in the center of the cookie. Do not cover the pecans. Cool completely.