Ingredients:

• 1 1/2 cups unsalted butter – softened
• 1 1/4 cups sugar
• 1/3 cup brown sugar – firmly packed
• 2 large eggs
• 1 1/2 tsp. vanilla
• 3 1/3 cups all-purpose flour
• 2 1/4 tsp. baking powder
• 3/4 tsp. salt
• 1 1/2 tsp. cinnamon
• 1-1/2 cups pecans – finely chopped
• 2 cups (10 oz.) Andes® Peppermint Crunch Baking Chips
• 1/2 cup red decorator sugar

Directions:

Combine butter and sugars in a large bowl and beat with an electric mixer until well creamed. Add eggs and vanilla, beating well. Combine flour, baking powder, salt and cinnamon. Add dry ingredients to butter mixture, beating at medium speed. Stir in pecans and Andes Peppermint Crunch Baking Chips. Cover and chill dough for 1/2 hour.

Remove dough from refrigerator and divide dough evenly in two parts. Roll into 2 (12-inch) logs. Wrap in wax paper and freeze until firm.

Place red decorator sugar in a shallow plate. Unwrap frozen dough and roll in the sugar.

Cover outside of roll evenly with sugar and then slice into 1/4-inch-thick slices. Place slices on easy-release foil lined cookie sheets.

Bake cookies at 350° degrees for 11 to 13 minutes or until edges are lightly browned. Let cookies set 2 minutes on cookie sheet and then remove to wire rack and cool completely.

Yield:

6 Dozen Cookies