Frosty Peppermint Snowball Cookies

Preheat your oven to 325°F (163°C).

In a small mixing bowl, combine 1/4 cup finely crushed peppermint candies and 1/4 cup powdered sugar, reserving for coating the cookies later.

Using a large mixing bowl, cream together 1 cup softened unsalted butter and 1/3 cup of powdered sugar until light and fluffy.

Mix in 1 teaspoon of pure vanilla extract and 1/4 cup of finely crushed peppermint candies.

Gradually add 2 1/4 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, incorporating well to form a soft dough.

Roll the dough into tablespoon-sized balls and place them about 2 inches apart on an ungreased cookie sheet.

Crush the peppermint candies for a faster process: place unwrapped candies in a large plastic food-storage bag, and chill in the freezer for 15-20 minutes. Remove from the freezer and lightly pound with a rolling pin or the smooth side of a meat mallet, making sure not to over-crush.

Bake the cookies in the preheated oven for 12-15 minutes or until set but not browned.

Immediately remove the cookies from the cookie sheet and gently roll in the reserved candy-sugar mixture.

Cool the cookies completely on a wire rack before rolling cookies in candy-sugar mixture one more time.

Store the cookies in an airtight container, and enjoy!