Instructions

1. Preheat oven to 375 degrees. Line a baking sheet with parchment.
2. Cream together butter and sugar. Stir in eggs and peppermint.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture. It will form a nice, soft dough.
4. Work the dough on a well floured surface. roll the dough out to about 1/4 inch thick. Cut the dough into desired shapes.
5. Bake for about 7 minutes at 375 degrees or until the edges barely start to brown.
6. Cool on a wire rack.
7. For the glaze, gently warm together the white chocolate and heavy cream. You will want to place a baking sheet under your cooling rack - this will catch any drips from your glaze.
8. Spoon the glaze over the cookies.
9. Quickly sprinkle with crushed candy canes before the glaze sets.
10. For a year-round cookie, try swapping out the peppermint for 2 tsp vanilla and a teaspoon of cardamom, and eliminate the candy cane topping.
11. Yield: Approximately 36 cookies