Peppermint Hot Cocoa Cookies

Peppermint Hot Cocoa Cookies

Ingredients:

1 roll Pillsbury refrigerated sugar cookies

3 tablespoons unsweetened baking cocoa

1 cup marshmallow creme (from 7-oz jar)

1/3 cup crushed peppermint candies


Directions:

Heat oven to 350?F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.

Shape dough into 20 (1 1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2 minutes on pans. Transfer to cooling racks to cool completely, about 15 minutes.

Meanwhile, with spatula sprayed with cooking spray, transfer marshmallow creme to microwavable cup sprayed with cooking spray. Microwave uncovered on Medium (50%) 60 to 90 seconds or until melted. Cool slightly, then transfer to resealable food-storage plastic bag.

Cut 1/8 inch from 1 corner of bag, then drizzle cookies with marshmallow creme, and sprinkle with crushed peppermint candies. Refrigerate at least 30 minutes but no longer than 12 hours before serving.

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