Ingredients:
3-1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. sugar
1/2 C. butter, softened
2 T. water
1 tsp. peppermint extract
2 large eggs
1 C. finely crushed peppermint candy canes, divided
1/2 C. slivered almonds, toasted
4 squares (1 ounce each) white chocolate, melted
In a large bowl, combine flour, baking powder and salt; set aside. In a mixing bowl, beat sugar, butter,water, pepermint extract and eggs on medium speed until well blended. Gradually add flour mixture and blend well. Stir in 1/2 cup crushed candy canes and almonds. Divide dough in half. Shape each half into a log, 10″ long by 3″ thick. Place each log on a cookie sheet lined with parchment. Bake at 350 degrees for 30 minutes, or until center is firm to the touch. Cool on cookie sheet 15 to 20 minutes. With a serrated knife, cut logs diagonally into 1/2″ slices. Place slices on cookie sheets. Bake 15 minutes, then turn and bake 12 to 15 minutes longer or until edges are browned. Remove cookies to a wire rack and cool completely. Dip each cookie halfway into the melted chocolate, then roll in remaining candy cane.
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