PEPPERMINT SNICKERDOODLES RECIPE

Ingredients:

3 candy canes
2 tablespoons sugar
1/2 teaspoon cinnamon
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup all-purpose flour



Directions:

Heat oven to 350°F.
Place the candy canes in a heavy-duty zip top bag. Using a hammer or something heavy, hit the candy canes to break until they are fine crumbs.
In a small bowl, combine the crushed candy canes with the sugar and cinnamon.
Place the cookie dough in a medium bowl and break into chunks. Add in the flour and mix until combined. Reshape the dough back into a log and cut into 32 equal pieces. Roll each piece into a ball and then roll in the candy cane/sugar/cinnamon mixture. Place on a baking sheet, placing 2-inches apart.
Bake for 10-14 minutes, or until the edges are slightly brown. Remove from oven and cool for 1 minute on baking sheet before removing to a wire rack to cool completely.Yield: 32 cookies
Source (credit):  http://www.tasteandtellblog.com/2011/11/peppermint-snickerdoodles/
PEPPERMINT SNICKERDOODLES RECIPE