Ruth's Gourmet Peppermint Cookies

With the holidays just around the corner, we wanted to share one of our favorite cookie recipes with you. They are quick and easy to make and bake, and delicious with their holiday peppermint chips.

If you look at our website, www.flowerstoeat.com, you'll see some of our newest holiday arrangements and products. Mention this blog entry and receive $5.00 off of an arrangement.

Happy Holidays, from your friends at Flowers to Eat.

Ruth's Gourmet Peppermint Cookies

1/2 stick of salted butter
3/4 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 Tbs. vanilla
2 2/3 c. flour
1 tsp baking soda
1 tsp baking powder
1 bag Andes Peppermint Chips

Heat oven to 350 degrees.
Blend softened butter, the sugars, eggs and vanilla with mixer.
Add baking powder and baking soda and continue mixing with mixer.

Add Peppermint chips and stir with spoon.
Add flour and stir till mixed.

Drop by tablespoonfuls (I use a small ice cream scoop for consistent sizing of the cookies)
onto an ungreased cookie sheet.

Bake for 8 min. 30 sec. if you want a soft cookie.
Bake for 2 additional minutes if you prefer your cookies to be harder.

I leave the cookies on the hot cookie sheet for 8 - 10 minutes after removing them from the oven.
I then let the cookies cool completely on a rack.

My nieces and nephews love it when I sandwich them with Betty Crocker Rich & Creamy Vanilla Frosting or your own cream cheese frosting.

I finish the cookies by drizzling melted white chocolate across the cookies sandwiches.

Of course you need to taste test several of the cookies before sharing them with your family and friends........just to be sure they are as delicious as you thought they would be.