As our lives -and the world around us-become busier and more hetic, the simple act of baking a pan of brownies or a batch of cookies revives our spirits and nutures our souls. When we measure and mix and pull pans of fragrant cookies from the oven, our cares slip away. We converse about the holiday season and our hopes and dreams for the new year… and all seems right within our world.

Today, I decided to bake a batch of one of my favorite holiday cookies a butter peppermint candy cookie. Went to the store and couldn’t find butter mints as the recipe calls for, so I used soft peppermint candy balls instead it came out just the same with exception of a soft pink color. This is a very easy recipe.

Mint Wafers  Yield: 3 doz.

1 cup unsalted butter (not margarine)

1 cup finely crushed butter mints (about 5oz.)

2 cups all-purpose flour

1 T. sugar

1. Preheat @ 325.

2. Beat butter in a mixing bowl with an electric mixer on medium speed for 30 seconds. Add mints and beat until fluffy, stop the mixer and scrape the sides of the bowl.  Lower the speed beat in flour one cup at a time, scrape the bowl again for a 10 seconds more beat,  then stop the mixer. Remove bowl  cover and chill 1 hour.

3. Roll or pat dough on waxed paper  into a 9 in. square ( I found out that if you sprinkle the wax paper with sugar it rolls out much better or place another layer of wax paer on top). After rolling it out sprinkle with sugar, using a 2×2 inch square cookie cutter, place on an ungreased insulated cookie pan or line your baking tray with parchment paper. Use a Ateco tiny aspic or jelly cutters 1/2″ long, press a design on the surface of dough.

4. Bake for 12-15 or till bottoms are pale golden brown. DO NOT OVERBAKE. Pull cookie sheet out of the oven place on a cooling rack for 5 minutes then remove  cookies and continue cooling.