Holiday cookies

Peppermint crushed sugar crackle cookies

• 8 candy canes crushed (1/2 cup)
• ½ cups butter softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• ¼ teaspoons salt
• ¼ teaspoons baking powder
• ⅛ teaspoons baking soda
• 1-½ cup all purpose flour
• ½ cups powdered sugar
• 4 candy cane, crushed as above (1/4 cup)

Instructions

1. Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray, line with parchment paper or use silicone baking mat and set aside.
2. Place candy canes into a plastic food storage bag and crush using a rolling pin. Set aside.
3. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into the mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of the bowl and mix again briefly. Stir in crushed candy canes. Keep bag for next batch of candy canes.
4. Re-using bag from the the first batch of candy canes, add rest of candy canes.  Crush.  Pour powdered sugar into bag, mix well and shake out onto a large plate. Use a 1 inch cookie scooper and then roll smoothly into a ball and then roll in powdered sugar/candy cane mix. Place on the baking sheet and repeat with remaining dough.
5. Bake for 9-11 minutes or until bottoms begins to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.