Reviewed: May 2, 2012

Great cookies! I don't use shortening, so I used real butter! I also added chocolate chips. Thanks for the recipe!

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Reviewed: Jan. 17, 2012

We made these cookies for Christmas packages this year (peppermint theme). They were perfect! Refrigerating and then slicing made for gorgeous, perfectly round cookies. Great for gifting! Everyone loved them. My toddler got a kick out of crushing the candy canes in a mortar and pestle for the cookies. Only change I'd make to the recipe is -- BUTTER, not shortening. Otherwise, perfect!

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Comtessa

Reviewed: Dec. 16, 2011

Love these cookies, my new favorite!

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Betty

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Reviewed: Dec. 16, 2011

I liked the peppermint blossom idea as well. I substituted 1/2 tsp peppermint extract for the crushed candies. I dropped balls of dough into a mini muffin pan, baked them for 8 minutes, and then pushed a Hershey candycane kiss (frozen so they don't melt so fast) into each one as soon as they came out of the oven. Really pretty and tasty, and something different since most of our other goodies are chocolate!

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REGINAHARRIS

Cooking Level: Intermediate

Home Town: Laurel Hill, Florida, USA

Living In: Gulf Breeze, Florida, USA

Reviewed: Dec. 15, 2011

I LOVE this recipe! I added red food coloring to make the cookie pink. I used my cookie scoop on the refrigerated dough rather than rolling them and cutting as the recipe suggests. Once the cookies had cooled, I dipped the cookies in white almond bark (one half of each cookie) and crushed candy canes. FABULOUS - the smash hit of the cookie exchange!

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Andrea Wisniewski

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Dec. 10, 2011

Loved these cookies! I used with candy cane kisses on top for a cookie exchange. Tips: Freeze the kisses before. Use Pam spray on sheets. Take out cookies when almost done, poke with thumb, insert kiss, and cook for 2 more minutes.

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S Nelson

Living In: Bentonville, Arkansas, USA

Reviewed: Dec. 1, 2011

These are so yummy.. The crushed candy canes are perfect. They are even better when refrigerated.

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Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

Reviewed: Nov. 4, 2011

Part of my cooking up a storm for Christmas... I made a huge batch of these cookies for christmas. Made the dough and shaped in to balls on a cookie sheet, once frozen I transported to a ziplock for storage. Of course I cooked off just a few, to make sure they were good, they were more than good. Simply delicious. I followed the recipe exactly other than using butter in place of the Shortening (do not like shortening at all). To cook from frozen, simply place the frozen dough ball in the oven at 300 degrees for approx 25-30 minutes. I always bake cookies from frozen the results always look like a more professional cookie. This really is the perfect christmas recipe. Just the right about of mint crunch!

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apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Jun. 28, 2011

they were good and kid friendly to make I had my son(3 years old) crush all the candies and mix them in. I did make some changes to it I did 1/2 shorting and 1/2 applesauce. I also did 1 3/4 all purpose flour and 1 cup of whole wheat flour

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Victoria

Reviewed: May 4, 2011

Great base recipe! I needed something simple so I made the base and substituted some orange extract for some of the vanilla. Yum! My students loved them!

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