Preheat oven to 350 degrees. Line baking sheet with aluminum foil. (We used parchment paper.)
2 cups all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla
4 ounces German sweet chocolate, melted
10 red, green and white peppermints, crushed, or finely chopped nuts
Combine flour, baking powder and salt in bowl; set aside. Beat butter and confectioners’ sugar in large bowl until light and fluffy. Beat in vanilla. On low speed, beat in flour mixture until combined. Refrigerate 30 minutes.
Roll 1 teaspoon of dough into a log, about 21/2 inches long. Place on prepared baking sheet. Repeat with remaining dough, placing cookies 11/2 inches apart.
Bake in preheated 350-degree oven for 10-12 minutes or until pale golden at edges. Remove cookies to wire racks to cool.
For coating: When cookies are cool, dip one end of each cookie into melted chocolate. Return to wire rack. Sprinkle each dipped end with 1/4 teaspoon crushed peppermints or finely chopped nuts. Cool on racks in refrigerator for 20 minutes to set. Store in airtight containers at room temperature. Makes about 7 dozen cookies.
Times testing notes: This is a tender dough and works better when the cookies are small. Don’t make logs larger than suggested. We used candy canes for decoration. They are easier to crush than candies.
Source: Marion Haupt, Zephyrhills