On the Seventh Day of Cookies...

These cookie tartlets are quick and easy and very tasty. The crushed candy canes give it an extra crunch and a boost of flavor reminiscent of Christmas.

Peppermint Bark Cookie Tartlets
(Source: Nestle Toll House)

1 package Refrigerated Sugar Cookie Dough, slightly softened
1/3 cup plus 1 tablespoon all-purpose flour
1/2 cup White Chocolate Chips
1/2 cup finely crushed candy canes

1. Preheat oven to 325°F.

2. Combine cookie dough and flour in large mixing bowl. Divide dough into 24, 1 1/4-inch balls. Press dough into mini-muffin cups.

3. Bake for 10 minutes or until light golden brown around edges and puffy.

4. Remove tartlets from oven and immediately fill with morsels and crushed candy canes. Cool for 10 minutes in muffin cups. Carefully remove to wire rack, do not invert; cool completely.