• ¾ c. butter, softened (1 ½ sticks)
• ¾ c. sugar
• 3 eggs
• 2 t. peppermint extract
• 3 ¼ c. all-purpose flour
• 1 t. baking powder
• ¼ t. salt
• 1 ½ c. crushed peppermint candy, divided
• White chocolate bark for frosting.

Directions:

1. In a large mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition. Beat in extract.
3. Separately, mix flour, baking powder and salt.  Stir in 1 c. peppermint candy.
4. Gradually add flour/candy mixture to creamed mixture, beating until blended (dough will be stiff).
5. Divide dough in half.  On ungreased baking sheet, roll each portion into a 12 x 2 ½ inch rectangle.
6. Bake at 350 degrees for 25-30 minutes or until golden brown. Carefully remove to wire rack. Cool 15 minutes.
7. On cutting board, cut diagonally into ½ inch slices.
8. Place cut side down on ungreased baking sheets.  Bake 12-15 minutes until firm.
9. For frosting, melt chocolate.  Dip one end in chocolate and roll in the remaining candy. Cool on wax paper.

Source: Eat.Drink.Better.

Image courtesy of Creative Commons.