by Sarah Steimer
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup confectioners’ sugar
- 3/4 teaspoon salt
- 1 teaspoon peppermint extract, divided
- 2 1/3 cups all-purpose flour
- 1/2 cup crushed candy canes
- 1/2 cup chocolate chips
- 1/2 teaspoon vegetable oil
Combine butter, sugar, salt and 1/2 teaspoon peppermint extract; mix until smooth. Add flour and mix just until combined. Fold in the crushed candy cane pieces.
Form the dough into about a 15- to 18-inch round log. Wrap tightly with plastic wrap and freeze until firm, about 30 minutes (can freeze for up to 1 month).
Preheat the oven to 350 degrees. Cut the dough into 1/4-inch thick slices. Arrange on a parchment-lined baking sheet. Bake until cookies become light golden brown, about 15 to 18 minutes, rotating the sheet halfway through. Allow the cookies to cool for about 5 minutes on the sheet before transferring to a wire rack.
While the cookies are cooking, set up a double boiler on the stove to melt the chocolate chips. Add the 1/2 teaspoon of peppermint extract and vegetable oil. Once melted and smooth, use a spoon to drizzle the chocolate over the cooled cookies (make sure you place a piece of wax paper underneath the cookies).
Makes about 42 cookies.
Recipe adapted from: Martha Stewart