3/4 cup real butter, room temperature
1/2 cup sugar, divided
1 egg, separated
1 teaspoon pure vanilla extract
2 cups flour, lightly spooned into measuring cup and leveled with a knife
1/2 cup crushed peppermint candy canes
Junior Mint candies (about 40, or 2 [1.84-oz.] boxes)
1. Preheat oven to 350 degrees F.
2. Cream butter and 1/4 cup sugar until light and fluffy. Stir in egg yolk and vanilla. Add flour gradually, 1/4 cup at a time, and beat until fully incorporated. Stir in candy canes and mix just until combined and well distributed.
3. Beat egg white with fork until frothy, about 30 seconds. Place remaining 1/4 sugar in a shallow bowl. Roll dough into balls about 3/4 inch in diameter. Dip balls in egg white, letting excess drip off so only a light coating remains and then roll in sugar. Use additional sugar, as needed. Place balls on a parchment-lined baking sheet about 2 inches apart. Lightly press finger in center of dough to make indentation. Bake 8-10 minutes, or until just puffed in centers and set on the outside edge. Remove pan from oven and very quickly place a Junior Mint candy in the center of each cookie. Return pan to oven for one minute. Remove and let cool for 2 minutes.
4. Transfer cookies to cooling rack and let cool completely before eating. Store in an airtight container between layers of parchment or waxed paper for up to 3 days. Recipe doubles well.
From "Savoring the Seasons with our Best Bites" by Sara Wells and Kate Jones
Submitted by Sandra M.
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