Total Time
20mins
Prep 10 mins
Cook 10 mins

Another wonderful recipe from Family Circle Nov 29, 2006

Ingredients Nutrition

Directions

  1. Stir together flour and salt in medium bowl.
  2. Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts. On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.
  3. Heta oven to 375. Coat baking sheet with non-stick cooking spray.
  4. Shape dough into 1 inch balls for a total of 36 cookies; place on prepared baking sheets.
  5. Bake at 375 for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on wax paper.

Reviews

(1)
Most Helpful

These were very unique cookies, if you can call them cookies. I wasn't sure quite what I was making, but it ended up being the shape of a bonbon, but the texture of a hard-ish cookie. The flavor was delightful, but they were a little more work than I'd like to put in :). It took me about 1/2 hour to get the candycanes crushed. A wonderful result, but it took effort! I WILL be making it again, though. Thanks! **Edit: I made these again, and they turned out fluffier and softer (the cookies). Also, I put the candycanes in a food processor, and they were crushed quickly. I would change my rating to FIVE STARS now.

Cherry Pi Gal January 19, 2007

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