The cookie part of this recipe is from my good friend Susan Lebon, former innkeeper of the Little Greenbrier B&B. These are my all time favorite cookie. I took a great recipe and went over the top with the white chocolate and peppermint pieces, but I am quite sure these are on the menu in heaven!
1-cup vegetable oil
1-cup granulated sugar
1-cup powdered sugar
1 t vanilla extract
1 t baking soda
4-cups flour and skimpy 1/3-cup flour
1 t cream of tartar
1 t salt
Sugar to coat cookies
About a ½ a bag of vanilla almond bark
The soft peppermint sticks that are around 4 inches long and ½ wide, crushed
Preheat oven to 375 degrees. In a large bowl cream butter, oil, and both sugars. Add vanilla and eggs, then dry ingredients. Roll a small piece of dough into a ball and then roll in granulated sugar. Place ball on cookie sheet and press down with glass that has been dipped in sugar. (If your balls are small enough you don’t have to do that.) Bake for 12 minutes or until edged just start to turn brown.
Once cooled, melt a little vanilla almond bark in the microwave, smear on top of cookie with a small spatula and dip in crushed up peppermint. Let dry about 20 minutes before stacking in a Tupperware. Freezes well.