By LeanneW, CakeCentral
Ingredients:
5 tablespoons unsalted butter, softened
1/2 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 egg white
1 1/2 cups all-purpose flour
4 ounces white chocolate
2 tablespoons heavy whipping cream
1/2 teaspoon peppermint extract
1/4 cup finely crushed candy canes
1/2 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 egg white
1 1/2 cups all-purpose flour
4 ounces white chocolate
2 tablespoons heavy whipping cream
1/2 teaspoon peppermint extract
1/4 cup finely crushed candy canes
[post_ads_2]
Beat butter until creamy. Add sugar and beat until fluffy.
Add vanilla, salt and egg white and beat until well combined, scrape the bowl as necessary.
Incorporate flour without over-mixing.
Wrap dough in plastic and chill for 1 hour.
Preheat oven to 400 degrees F and prepare baking sheets with parchment, set aside.
Roll dough to 1/4-inch thick and cut out fluted rounds.
Bake 6 to 8 minutes, until cookies are browned on the edges.
Cool cookies on a wire rack.
Microwave chocolate and cream in 30 second intervals, until melted, stirring to incorporate.
Mix in peppermint extract.
Spoon glaze over cooled cookies and sprinkle with crushed candy before ganache sets.
Add vanilla, salt and egg white and beat until well combined, scrape the bowl as necessary.
Incorporate flour without over-mixing.
Wrap dough in plastic and chill for 1 hour.
Preheat oven to 400 degrees F and prepare baking sheets with parchment, set aside.
Roll dough to 1/4-inch thick and cut out fluted rounds.
Bake 6 to 8 minutes, until cookies are browned on the edges.
Cool cookies on a wire rack.
Microwave chocolate and cream in 30 second intervals, until melted, stirring to incorporate.
Mix in peppermint extract.
Spoon glaze over cooled cookies and sprinkle with crushed candy before ganache sets.
More From CakeCentral:
- GummyGel for decorating cakes recipe
- Baking Savvy's Homemade Fondant (From Scratch)
- Super Superbowl Sweets Recipes
