In large bowl, beat butter and powdered sugar with electric mixer on medium speed
On low speed, beat in flour and peppermint extract.
On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick.
Cover; refrigerate 30 minutes.
Heat oven to 325 degrees F.
On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife,
separate rows by 1/4 inch.
Bake for 28 to 35 minutes or until set and edges are just starting to turn golden.
Meanwhile, in small bowl, mix crushed candy and granulated sugar.
In a small resealable food-storage plastic bag, place melted candy coating. Seal
bag; cut tiny hole in corner of bag.
Do not remove cookies from cookie sheet. Pipe candy coating over cookies.
Before candy coating sets, sprinkle candy mixture over cookies.
Place cookies to cooling racks. Cool completely, about 30 minutes.
Tips: To crush candy, place in a freezer plastic
bag and seal, then pound with the flat side of a meat mallet or a rolling pin. These
cookies will keep their shape better during baking if they're very cold when
you put them in the oven.
Nutrition Information: 1 Serving (1 Cookie) Calories 50 (Calories from Fat
30), Total Fat 3 1/2g (Saturated Fat 2g, o Trans Fat 0g), Cholesterol 10mg; Sodium
20mg; Total Carbohydrate 5g (Dietary Fiber 0g, o Sugars 3g), Protein 0g
Exchanges: 1/2 Other Carbohydrate; 1/2 Fat
Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.