Frostbite cookies are the perfect combination of everything you'd want in a cookie. They have just a hint of peppermint, and that sweet buttery cross between being crunchy and melt in your mouth.
Beat together butter, sugar and brown sugar until light and fluffy.
Mix in eggs, vanilla and peppermint extract.
In a bowl, whisk together flour, baking soda, baking powder and salt until combined and lump free.
Mix flour mixture into butter mixture until just combined, don't over work.
Stir in rolled oats and cornflakes until uniform. Cover and chill for an hour or overnight.
Preheat oven to 325°F. Line cookie sheets with silicone baking mats.
Scoop a rounded Tablespoon of dough onto the lined baking sheet, leaving at least 2 inches between cookies. I like using my medium cookie scoop to make this easy.
Bake for 13-15 minutes or until lightly golden brown.
Cool for 5 minutes on the cookie sheet and then remove to cooling rack to cool completely.
When ready, gently melt almond bark either in a double boiler or using short bursts in the microwave. Stir in the shortening, then dip the cookies. Place on wax paper to set.
Store in an airtight container at room temperature for up to a week or freeze until ready to use.
Notes
*These cookies are also delicious with a coating of milk or dark chocolate instead of the white. Do whichever you like best!