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Candy Cane Tea Cakes
1/4 C peppermint (using 16 peppermint candies or 4 candy canes), finely crushed
1/4 C powdered sugar
1 C butter, softened
1/3 C powdered sugar
1/4 C peppermint (using 16 peppermint candies or 4 candy canes), finely crushed
1 tsp. vanilla
2-1/4 C flour
1/4 tsp. salt
Preheat oven to 325-degrees F. Mix 1/4 cup peppermint and 1/4 powdered sugar in a small bowl; set aside. In another bowl, mix butter, 1/3 cup powdered sugar, 1/4 cup crushed peppermint and vanilla. Stir in salt and flour. Shape rounded balls the size of a tablespoon and place 2-inches apart on an ungreased cookie sheet. Bake for twelve to fifteen minutes or until set but not browned. Roll cookies in candy cane/powdered sugar mixture; cool on a wire rack. Roll the cookies in mixture again only after they have completely cooled.
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