So, I thumbed through a few magazines this weekend and this one caught my eye. They were very easy to put together, once I pulverized the candy canes. I took about 20 mini candy canes to make 2/3 cup crushed! The flavor is great, they are a little too crunchy for my preference. Enjoy!
Ingredients
8 oz. white chocolate baking squares
1/2 c. butter, softened
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2 3/4 c. all-purpose flour
2/3 c. finely crushed peppermint candy canes
Directions
Preheat oven to 375 degrees. Line cookie sheet with parchment paper; set aside. Chop 4 oz. of the white chocolate; set aside. In a small saucepan heat and stir the remaining 4 oz. of white chocolate over low heat until smooth. Set aside to cool slightly.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in melted white chocolate. Beat in flour. Stir in chopped white chocolate and crushed peppermint.
Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8-10 minutes or until light brown around the edges. Transfer to a wire rack and cool.
