Katie's Christmas Kisses
 
 
Ingredients
  • 1 1/2 cups all purpose flour
  • 1/2 cup cornstarch (corn flour)
  • 1/4 teaspoon salt
  • 1/4 cup confectioner sugar
  • (icing sugar)
  • 1 cup unsalted butter at room temperature
  • 1 tsp peppermint extract
  • 4 candy canes, crushed fine
  • 4 ounces white chocolate, good quality
  • Additional icing sugar (optional)
Instructions
  1. Preheat oven to 350°F.
  2. In a medium bowl whisk the flour, cornstarch and salt together.
  3. In a large bowl, beat the butter and sugar until smooth and creamy (about 2 minutes). Add the peppermint extract. Slowly mix in the flour mixture and beat just until incorporated. Cover then refrigerate the batter for an hour or two, or until dough is firm.
  4. Using a spoon, scoop dough, roll to shape into balls then place the cookies on parchment or silpat lined baking sheets. Space cookies about 1 inch apart, being careful not to let them roll when moving to the oven.
  5. Bake for about 10 – 14 minutes or so until the edges of the cookies barely just start to brown. Move to a wire rack set over parchment paper and let cool for about 3-5 minutes. Meanwhile, melt the chocolate in a metal pan placed over simmering water, stirring constantly. Dip the bottoms of the cookies into the chocolate and then quickly into the crushed candy cane. Lay on their “sides” until chocolate sets. Tops may be sprinkled further with a dusting of crushed candy cane or a sprinkling of icing sugar.
  6. Store in an airtight container between sheets of wax paper or freeze.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/12/04/pockets-full-of-christmas-kisses/