Peppermint Snickerdoodles

Peppermint Snickerdoodles

Ingredients:

3 candy canes

2 tablespoons sugar

? teaspoon cinnamon

1 roll (16.5 oz) Pillsbury? refrigerated sugar cookies

1 cup all-purpose flour


Directions:

Heat oven to 350?F.

Place the candy canes in a heavy-duty zip top bag. Using a hammer or something heavy, hit the candy canes to break until they are fine crumbs.
In a small bowl, combine the crushed candy canes with the sugar and cinnamon.

Place the cookie dough in a medium bowl and break into chunks. Add in the flour and mix until combined. Reshape the dough back into a log and cut into 32 equal pieces. Roll each piece into a ball and then roll in the candy cane/sugar/cinnamon mixture. Place on a baking sheet, placing 2-inches apart.

Bake for 10-14 minutes, or until the edges are slightly brown. Remove from oven and cool for 1 minute on baking sheet before removing to a wire rack to cool completely.

Makes 32 cookies

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

Ingredients:

1 cup butter

1 cup brown sugar

? cup sugar

2 eggs

1 teaspoon vanilla

? teaspoon almond extract

? teaspoon salt

1 teaspoon soda

2? cups flour

1? cups white chocolate chips

1 cup macadamia nuts


Directions:

Preheat oven to 375 degrees F.

Cream together butter and sugars in a large bowl. Add eggs, vanilla and almond extract and beat until well mixed. Add salt, soda, and flour and beat until well incorporated. Stir in white chocolate chips and macadamia nuts.

Roll into 1 inch balls and placed on greased cookie sheet. Bake at 375 degrees F for 8 minutes.