INGREDIENTS
2 1/2 cups
all purpose flour
3/4 cup
sugar
1 cup
butter, cubed (and cold)
1 1/4 cups
Andes peppermint crunch chips (found in baking aisle or here)
1 tsp
extract (vanilla, almond, or peppermint)
red food coloring (optional)
more sugar to coat cookies before baking if desired