A friend of ours made these last year and they have quickly become my favorite Christmas cookie! They have just the right blend of minty flavor and sweetness so that neither is too overpowering.
- 2 cups flour
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup powdered sugar
- 1 egg
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 8 oz white chocolate
- 1 tsp shortening
- 1/2 cup chopped candy cane (about 4 candy canes)
Beat butter and sugar until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts.
On low speed, beat in flour and salt. Shape dough together into a ball, cover and refrigerate for one hour. Preheat oven to 375 degrees. Shape dough into 1-inch balls and place on cookie sheets. Bake 10-12 minutes. The cookies will still be very light and will keep their ball shape for the most part. Let cookies cool. Melt white chocolate with shortening. Dip the top of cookies into the chocolate and sprinkle with the chopped candy cane. Yields about 2 dozen cookies.
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