Peppermint Sprinkle Top Cookies

These Christmas cookies have been a staple in our family for years. The original recipe called for dipping them in melted white vanilla chips but I find those to be hard to melt and finicky to work with. Almond bark has proved to be the perfect consistency for dipping.  You can change these cookies up a bit by dipping them in melted milk chocolate as well.  Red or green colored sugar, sprinkles or silver shots also make beautiful toppings for these delicious little cookies.

Peppermint Sprinkle Top Cookies
((Printable Recipe))

Ingredients:
1 c. (2 sticks) room temperature, unsalted butter
3/4 c. powdered sugar
1 Tbs. vanilla
2 c. flour
1 tsp. salt
1/2 c. oatmeal
4 squares almond bark (or more as needed)
about 3 candy canes, crushed (or more as needed)

Directions:
1. Preheat oven to 325 degrees F.

2. Combine the flour, salt, and oatmeal and stir with a whisk.

3. Cream together the butter and powdered sugar.

4. Beat in vanilla and gradually add dry ingredients.

5. Roll into 3/4 inch balls and bake on an un-greased cookie sheet (or parchment lined sheet) for about 20 minutes.  Keep your eye on these, they can burn easily.

6. When cool, dip in melted almond bark and crushed candy cane.

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