2/3 cup butter-flavored shortening (i.e. Buttery Crisco)
1/4 cup sugar ………………………................................ 1 egg
1-1/2 cups all-purpose flour ………......................... 1/2 tsp baking powder
1/2 tsp peppermint extract ……….......................... 1/2 tsp salt
1/2 cup crushed peppermint candies ***
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, extract and salt; gradually stir into creamed mixture and mix well. Fold in candy.
Roll into teaspoon-size balls and put onto greased or parchment paper-lined baking sheets. Bake at 350° for 8-12 minutes or until edges of cookies just begin to brown on bottom & crack on top. Remove to wire racks to cool.
Optional DRIZZLE Glaze: Add 1-2 drops peppermint extract to about 1/2 cup powdered sugar; whisk in water or milk about 1/2 tsp at a time, until smooth drizzle consistency. Drizzle lightly over hot (clear, shiny glaze) or cooled (white glaze) cookies. ~ Makes about 3 dozen small cookie puffs
*** TIP: Break candy canes into large pieces (or use peppermint discs) and put into a small freezer zip-lock baggie. Seal and roll with rolling pin (or hit with hammer) until crushed. (I do this on top of a dish towel, so I can pound them if it’s needed)