Peppermint Crescents 1 2/3 1 1/2 1/4 2 1/2 1 cup cup tsp tsp cups cup butter, softened powdered

sugar peppermint extract salt flour powdered sugar, for rolling Finely crushed hard peppermint candy (about cup)

Beat butter at medium speed with an electric mixer until creamy. Add 2/3 cup powdered sugar, 1 teaspoon peppermint extract, and salt; beat well. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Divide dough in half. Wrap in plastic wrap and chill about half an hour. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into a 2-inch log; curve ends of each log to form a crescent. Place crescents 2 inches apart on a parchment lined pan. Mix the crushed peppermint candy with about cup of powdered sugar in a small bowl and set aside. Bake at 325F for 15 minutes or until lightly browned. Cool briefly on baking sheets, then while the cookies are still arm, roll in the bowl of the powdered sugar and peppermint, then cool on wire racks.