Ingredients:
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup confectioners’ sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
8 squares (1 ounce each) white chocolate, melted
1/2 cup finely crushed candy canes

Directions:

Stir together flour and salt in a medium-size bowl. Beat butter and confectioners’ sugar in a large bowl until smooth and creamy. Beat in egg.

Mix in peppermint extract and vanilla. Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour. Heat oven to 375 degrees F. Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake in heated 375 degree F oven 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely. To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on waxed paper to harden.

Calories per cookie 83 Fat 3 g Carbs 11 g Sodium 19 mg Fiber 0 g.