Buttery Peppermint Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, packed
  • 2 1/2 cups Flour
  • 1 1/4 cups Granulated sugar, White
  • 1 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 cup Butter

• Desserts

  • 3/4 cup Candy cane

Found on thekitchenmagpie.com

Description

Directions

• Kick the tires and light the fires to 375 degrees.
• Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
• When that is done, mix in the crushed candy cane.
• Prepare parchment paper lined cookie sheets.
• Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet.
• Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
• Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.
• Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.