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1
Preheat the oven to 350 degrees F.
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2
Cut the cookie dough into 8 pieces.
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3
In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
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4
Roll the dough into 1-inch diameter balls.
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5
Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes.
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6
Remove from the oven and let cool slightly on cooling racks.
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7
Add 1/2 cup of the remaining powdered sugar to a small bowl.
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8
While the cookies are still warm, roll them in the sugar.
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9
Sprinkle with crushed peppermint candies and serve.
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10
As the cookies cool, they will flatten slightly.
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11
Variation: Peppermint Candy Cane Twists
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12
Preheat the oven to 375 degrees F.
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13
Cut the roll of cookie dough in half.
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14
Put the halves in separate large mixing bowls.
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15
In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough.
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16
In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough.
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17
Mix well with gloved hands until the color is well blended.
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18
Divide the white and red dough into 24 pieces each, (for a total of 48 pieces).
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19
Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
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20
To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets.
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21
Gently twist together and shape into a candy cane.
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22
Repeat with the remaining pieces, spacing the cookies about 2 inches apart.
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23
Bake until edges are very lightly browned, about 10 minutes.
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24
Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks.
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25
Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.
