Servings: 4 dozen cookies
- 2 cups butter, softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup finely chopped almonds
- 4 large peppermint candy canes
- 8 oz. white candy coating or almond bark, melted
Step 1In the bowl of a standing mixer fitted with the paddle attachment, cream butter and confectioners’ sugar until fluffy. Add the vanilla extract and mix to combine. With the mixer running on low speed, gradually add in the flour and salt until well-combined. Add the finely chopped almonds and mix until well-dispersed. Cover and refrigerate until dough is firm, at least one hour.
Step 2Preheat oven to 350°F. Line at least two baking sheets with parchment and set aside.
Step 3Portion the dough into walnut-sized mounds using a cookie scoop or tablespoon and place on the baking sheets spaced 2 inches apart. Bake until lightly browned on the bottom edges, about 18-20 minutes. Let cool on baking sheets at least 5 minutes, then remove to wire racks to cool completely.
Step 4Coarsely chop the candy canes by hand or in a food processor. Spread the candy evenly in a shallow bowl or dish. Dip the top of each cookie in melted candy coating, and allow excess to drip off. Immediately sprinkle the dipped cookies with the crushed peppermint. Let cookies stand until candy coating is set, about 10 minutes.
Store cookies in an air-tight container.