Christmas Cookies

Colorful Candy Bar Cookies

Peppermint Biscotti

Gingerbread Sandwiches

Classic Sugar Cookies

Christmas Mice

Chocolate Mint Truffles

Chocolate Mint Truffles

Ingredients:

1/4 cup butter, cubed

1 cup (6 ounces) semisweet chocolate chips, divided

1 egg

1/3 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar

1/3 cup packed brown sugar

1/2 teaspoon vanilla extract

1/8 teaspoon peppermint extract

1 cup all-purpose flour

1/3 cup baking cocoa

1/4 teaspoon baking powder

1/8 teaspoon salt

1 package (4.6 ounces) mint Andes candies, chopped, divided

2 teaspoons shortening, divided

1/2 cup white baking chips

Optional toppings: chopped nuts, sprinkles and crushed candy canes

Directions:

In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Fold in 3/4 cup Andes candies.

Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.

In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.

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