Prep Time: 25 minutes
Serves: 24


Peppermint Bark


2 cups Stirling European Style Butter Churn 84, unsalted, softened
1 cup white sugar
2 tsp vanilla extract
4 cups all-purpose flour
Barton’s Peppermint Bark
10% cream

Preheat oven to 350°F. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

Roll out dough and use a cookie cutter or knife to form desired shapes. Put cookies on baking sheets. Bake for 10 – 12 minutes.

Meanwhile melt bark in the microwave. Add a bit of cream to thin. As soon as cookies are removed from the oven, dip each cookie in to melted bark. Makes 2 dozen.