No-Bake Mint Thins

8 oz Baker's Semi-Sweet Chocolate, melted according to package directions
1/4  tsp peppermint extract
24 Ritz crackers
1 candy cane, crushed

1. Mix extract into melted chocolate. Line cookie sheet with waxed paper.

2. Dip crackers into chocolate, turning evenly to coat both sides. Carefully scrape off excess chocolate. Place in single layer on lined cookie sheet.; sprinkle with crushed candy cane.

3. Refrigerate 30 minutes or until chocolate is firm.

Makes 24 cookies.

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Peppermint Crunch Sugar Cookies

1 roll (16.5oz) Pillsbury sugar cookie dough
1/4 cup all purpose flour
1.5 cups white vanilla baking chips
1 tbsp vegetable oil
8 round peppermint candies, crushed fine in food processor

1. Preheat oven to 350. In a large bowl, break up cookie dough. Knead in flour until well blended. Shape dough into 36 1-inch balls. Place on ungreased cookie sheet.

2. Bake 10-14 minutes or until edges start to turn golden-brown. Cool 1 minute. Remove from cookie sheets to cooling rack; cool completely.

3. In a small microwaveable bowl, microwave vanilla chips and vegetable oil uncovered on 50% power, 2-3 minutes, stirring once halfway through, until melted. Stir until smooth.

4. Dip half of each cookie into vanilla mixture, allowing excess to drip off. Place on waxed or parchment paper-lined cookie sheets. Sprinkle each with crushed peppermint candy. Let stand until set.

Makes approximately 36 cookies.

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