-If you cannot find the Andes peppermint baking chips use crushed candy cane, about 1/2 cup at most.
-The recipe looks a little long and maybe even complicated, but it's not. Once you get the hang of the technique for scooping and pressing, it takes less than a half hour to make and bake the entire batch.
-If you want the cookies to taste more like the original Swig cookies make this adjustment to the dough: Omit the vanilla extract and reduce the sugar to a total of ¾- 1 cup.I prefer the cookies to be sweeter, so I like 1½ cups of sugar in the dough. 1½ cups of sugar may sound like a lot, but consider traditional chocolate chip cookies have 1½ to 2 cups of sugar to 2¼ cups of flour. The ratio here is 1½ cups sugar to 4½ cups flour.
-This cookie measures about 3¾ to 4 inches across when finished baking.
-The St. George Swig cookie is frosted with quite a thin layer of frosting. I prefer my frosting to be a bit thicker. If you want to frost the cookie with a thinner frosting, add about 3-4 tablespoons of milk to the frosting.
-This cookie stays quite well in the fridge for up to a month if kept in an air tight container. I frost the cooled cookies, then store them in the fridge. Once the frosting is set on the cookie, you may layer the cookies between sheets of parchment or wax paper. This allows you to stack the cookies without taking up too much space in the refrigerator.
-This cookie freezes well frosted or unfrosted.
-If you are making this for a gathering where there will be other desserts, use a smaller cookie scoop and bake for less time.
-See the post for information on purchasing the peppermint baking chips!