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.