(Thanks to PreppyKitchen.com for the original recipe.)
1 1/4 c. all-purpose flour
1/4 tsp. baking soda
1 pinch baking powder
1 pinch salt (unless using salted butter then omit salt)
Whisk dry ingredients together.
1/2 cup unsalted butter at room temp. (I did cut the butter down to about 6 TBSP instead of 8 and used salted butter)
1/2 cup sugar plus 1 TBSP.
Cream together sugar and butter.
1/2 tsp. vanilla
1 egg at room temp.
1/4 tsp. peppermint oil
Add egg and flavorings to butter mixture and mix well, scraping down sides of bowl and mixing again. Add flour mixture slowly, scraping down bowl.
Gently stir in:
3/4 cup white chocolate chips
1/2 cup crushed candy canes
Crush more candy canes to get about a 1/2 cup crushed candy and place in small shallow bowl. Form dough into golf ball size balls and dip top of balls into crushed candy canes. Place on parchment lined baking sheet and chill for 8-10 minutes. Then bake in 350 F oven for 6-9 minutes or until lightly browned underneath and cookies are flattened and set. Let cool on baking sheet and use a different baking sheet for the final batch. This is a small recipe and only made about 21 cookies.
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