1 cup (2 sticks) butter, softened
1 cup confectioners’ sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely crushed candy canes
3 tablespoons granulated sugar
Preheat the oven to 375°F. Coat cookie sheets with nonstick cooking spray.
In a large bowl, cream the butter and confectioners’ sugar until light and fluffy. Add the egg and the peppermint and vanilla extracts; beat until well blended.
Gradually add the flour and salt; mix until thoroughly blended. Cover the bowl with plastic wrap and refrigerate for 1 hour.
In a small bowl, combine the candy canes and granulated sugar. Shape the chilled cookie dough into 1-1/2-inch balls and roll each ball in the candy cane mixture, coating completely. Place 2 inches apart on the cookie sheets.
Bake for 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely.
From Mr. Food