I love making Christmas cookies every year and tried a new recipe again this year. Peppermint snowballs kind of remind me of a pecan sandie in texture but with mint flavor instead of pecan. The recipe is easy, but you might need to adjust with water if the dough is too dry. I added peppermint extract to the ingredients, as suggested by comments.
After I put the dough together, I tried making a ball and it would not stay together. So I added a little peppermint schnapps I had on hand and a tablespoon or two of water to make the dough wet enough to stay in a ball shape. The powdered sugar makes a wonderful glaze-like covering. These make a great addition to the Christmas cookie repertoire.
Yield: 4 dozen
1 cup butter, softened
3/4 cup icing sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup quick-cooking oats
1/4 cup candy cane, crushed
1/2 teaspoon peppermint extract
12 -15 drops red food coloring
icing sugar, for rolling
Heat oven to 350 degrees F.
In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 2 minutes. Beat in vanilla and salt. Reduce mixer speed to low, and beat in flour (dough will be very dry). Beat in oats, crushed candy canes, peppermint extract, and 12-15 drops of red food coloring. Add water by tablespoon as needed to shape dough.
Shape heaping teaspoons of dough into balls, roll in icing sugar til covered, and place on ungreased baking sheet 1/2 inch apart, and bake 15 to 18 minutes per batch.
Roll hot cookies in sugar, let cool completely, and repeat.