2015 Recipe Contest Submissions



2 c. butter (no substitutes), softened
1 c. confectioners sugar
1 t. vanilla extract
3 1/2 c. all – purpose flour
1 c. chopped pecans
8 oz. white candy coating
1/3 to 1/2 c. finely crushed peppermint candy


In a large mixing bowl, cream butter and confectioners sugar. Stir in vanilla. Gradually add flour. Stir in pecans. Refrigerate for 3 – 4 hours or until easy to handle.
Roll into 1 – inch balls. Place 2 – inches apart on ungreased baking sheets. Bake at 350 for 18 – 20 minutes or until lightly browned. Remove to wire racks to cool.
In a microwave safe bowl melt candy coating; stir until smooth. Dip the top of each cooled cookie into the candy coating, then into the peppermint candy.

Yield: 5 dozen

Kathy Quick

We like these because they are the epitome of the holiday season with their red and white peppermint candies on top. They are rich and easy to make and keep well. Just the little sweet bite needed after a holiday meal!