Ingredients:

• 1 c. unsalted butter, softened
• 3 2/3 c. powdered sugar, divided
• 2 ½ c. all-purpose flour, sifted
• 1/8 tsp. salt
• 2 c. (1 – 10 oz. package) Andes Peppermint Crunch Baking Chips, divided
• 3 tbs. milk or water

Directions:

Pre-heat oven to 325 degrees.

Beat butter with an electric mixer until creamy. Add 2/3 cup powdered sugar and salt, beat well. Gradually add flour, a little at a time, to butter mixture, beating on low speed just until blended after each addition. Dough will be very crumbly. Fold in 1 cup, (5 oz.) of Andes Peppermint Crunch Baking Chips. Press dough together and then divide into thirds; cover and chill 4 hours or overnight.

Working with one portion of dough at a time, divide into 12 even pieces. First form a roll about 2” long then curve the ends to shape a crescent and place about 2” apart on a lightly greased baking sheet.

Bake cookies at 325 degrees for 18 minutes or until lightly browned. Let cookies set 1 minute on baking sheet. Carefully roll warm cookies in 1½ cups powdered sugar then move to wire rack and cool. Before completely cool roll in powdered sugar again and set back on rack to cool completely. Combine remaining 1½ cups of powdered sugar and 3 tbs. of milk or water, stirring until smooth. Drizzle icing over cookies a couple at a time and sprinkle a few of the remaining baking chips over the top and press gently. Let icing set before serving. Store in an air-tight container.

Yield:

3 Dozen Cookies