Step 1

Preheat oven to 350 degrees F. Use an ungreased cookie sheet or line the cookie sheet with parchment paper for easy cleanup.

Step 2

In a large bowl, using a hand or stand mixer, cream the butter.

Step 3

Add in the sugar and beat until light and creamy.

Step 4

Beat in the egg and vanilla extract.If making a special flavor: Add the extra extract now (use peppermint extract for Christmas version).

Step 5

Add in the flour and mix it all until well combined and a soft dough has formed.

Step 6

Scoop a tablespoon of cookie dough and roll it in a ball. Place the ball on a cookie sheet and flatten the ball with a glass or your hand.

Step 7

Bake for 8-10 minutes, just until the tops no longer look wet. NOTE Immediately remove the cookies and move them to a cooling rack.

Step 8

Place the almond bark squares into a microwaveable bowl and heat in the microwave for 30 seconds. Stir the bark and continue cooking for 15 seconds at a time, stirring between each session, until the bark is melted.

Step 9

Dip a cookie into the almond bark, allow the excess to drip off, and lay it down on a sheet of wax paper. Quickly top the cookie with some crushed peppermint and continue through the remaining cookies. Allow the bark to set before storing, about 15-20 minutes.

Step 10

Store covered at room temperature. Refrigerating the cookies will cause them to become very hard.