Ingredients
2 cups butter, softened1 cup confectioners’ sugar1 teaspoon vanilla extract3-1/2 cups all-purpose flour1 cup chopped pecans8 ounces white candy coating, melted1/3 to 1/2 cup crushed peppermint candies
Preparation
Cream butter and confectioners’ sugar until light and fluffy, 3-4 minutes. Beat in vanilla. Gradually beat in flour. Stir in pecans. Refrigerate, covered, until firm enough to shape, 3-4 hours.
Preheat oven to 350°. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
Bake until lightly browned, about 15 minutes. Remove from pans to wire racks; cool completely.
Dip tops of cookies into candy coating, allowing excess to drip off; dip into crushed candies. Let stand until set.
