Jazz 'em Up with Crushed Candies
We used 6 ounces of white baking chocolate, one tube (16.5 ounces) refrigerated sugar cookie dough, 2/3 cup all-purpose flour and 1/2 cup crushed candy (about six candy canes). Yield = 2-1/2 dozen.
Crush candy canes (or any other hard candies) in a large resealable plastic bag.
Transfer crushed candies to a fine-mesh strainer, and shake over waxed paper to remove the fine dust.
Dip one edge of each cutout sugar cookie in melted chocolate and immediately sprinkle with crushed candy. Place on waxed paper to stand until set.