Ingredients:

• 1 cup unsalted butter, softened
• 1 tsp. vanilla extract
• Red food coloring
• 2 cups powdered sugar, divided
• 2 ½ cups all-purpose flour
• ¼ tsp. salt
• 1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrap and finely chop

Instructions:

1. Line two large cookies sheets with parchment and set aside. Beat the butter, vanilla and 4-5 drops food coloring in a bowl. Sift ¾ cup powdered sugar into butter mixture and beat until light and smooth. Mix flour and salt together, add to the wet ingredients and mix until just combined. Add the chopped Andes Thins and mix until evenly distributed. Refrigerate dough, covered, for 30 minutes.
2. Preheat oven to 325 degrees.
3. Scoop out 2 tsp. to gently roll into a 1” ball and place each ball 1” apart on prepared cookie sheet. Bake for 15 minutes. Put remaining 1 ¼ cups of powdered sugar in a bowl. Remove cookies from the oven and cool for 1-2 minutes. Drop cookies, one at a time, into powdered sugar to cover warm cookie with a thin coating. Gently remove the cookie and place it on the other cookie sheet to cool. When cooled completely, roll the cookie once again in powdered sugar for final coating. Store cookies in an airtight container for up to four days.

Yield:

About 4 dozen

May substitute green food coloring and Andes Crème de Menthe Thins for variety.