Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup candy cane flour (grind candy canes in blender until very fine)
10 tablespoons unsalted butter, room temperature
1 cup sugar
1 large egg plus 1 additional egg yolk
1 teaspoon vanilla extract
crushed candy canes, to garnish
6 ounces white chocolate chips

Instructions

Preheat the oven to 350 degrees.
Line two baking sheets with parchment paper. (I’ve used my no stick cookie sheet without lining and have not had any problems.)
Whisk the flour, salt, baking powder and candy cane flour together.
Beat the butter at medium speed for a minute or two, until smooth. Beat in the sugar and continue to beat for about 2 minute, until well creamed. Add the egg and extra yolk and beat for another minute or two; add in the vanilla. Reduce
the mixer speed to low and steadily add the flour mixture. Mixing only until it has been thoroughly combined. The dough should be soft and pliable.
Drop the dough onto the baking sheets by rounded spoonfuls.
Bake for 8 to 11 minutes - rotate the sheets halfway through the baking. The cookies should feel firm but should not have started browning. Although I have at times lost track of the cooking time (and they are just as tasty with the edges lightly browned) they are much prettier when they have not browned. Cool completely.
Heat the white chocolate chips in the microwave in 30-second intervals until melted and creamy. Drizzle over the cooled cookies (I use a ziploc bag with the corner snipped off, but I’ve also just drizzled with a spoon). Sprinkle with the
crushed candy cane.

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