White Chocolate Dipped Peppermint Butter Cookies

Directions

• Cream butter and sugar until well combined. 
• Add egg and vanilla, and beat until light and creamy.
• Add flour and mix until the mixture comes together.
• Add 1/2 cup of the crushed candy canes and mix until evenly distributed. Do not overmix.
• Transfer dough to a lightly floured surface. 
• Roll into a 2” diameter log. Wrap it in plastic wrap and place it in the refrigerator to chill for a minimum of 2 hours.
• Preheat oven to 350 degrees Fahrenheit.
• Remove chilled dough, slice into 1/2" thickness. 
• Place on a parchment-lined cookie sheet 3 inches apart and bake for 11-12 minutes until barely golden around the edges.
• Allow cookies to cool on the baking tray for 10 minutes before moving them to a cooling rack to finish cooling.
• Once cookies are cooled, add white chocolate to a microwaveable bowl.
• Microwave in 15-second intervals, stirring in between until the mixture is smooth.
• Dip half the cookie into the melted white chocolate. Immediately sprinkle crushed candy canes on the chocolate-dipped side. 
• Place on parchment-lined cookie sheet to set - approx. 40 minutes or refrigerate for 10 minutes.