1cup16 tablespoons unsalted butter, room temperature
1cupsugar
1large egg
2teaspoonsvanilla extract *
7ozwhite chocolatemelted
2candy canescrushed
Instructions
In a medium bowl, mix together the flour, baking powder, salt, and cinnamon together. Set aside.
In a mixer, beat the butter until creamy. Add the sugar and cream. Add in the egg and mix well before adding in the extract.
Slowly add the flour to the butter mixture and mix well. Turn out onto a lightly floured surface, then divide and roll into two balls. Tightly wrap in plastic and roll out. Chill for about 1 - 2 hours, or overnight.
Preheat the oven to 350 degrees F.
Take out one portion of dough and roll out until about ¼ inch thick and cut with cookie cutters. Reshape and roll out scrapes as necessary. Repeat with second batch of dough.
Bake the cookies on parchment lined baking sheets for 8 - 9 minutes. The cookies should be only slightly golden brown at the edges. Cool completely on a wire rack.
Brush white chocolate on the tops of the cookies, then dip in the crushed peppermint. Allow to dry.
Notes
*can substitute one teaspoon vanilla with one teaspoon peppermint extract
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