White Chocolate Candy Cane Cookies

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White Chocolate Candy Cane Cookies

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup shortening
• 1 cup white sugar
• 3/4 cup brown sugar
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup crushed candy canes
• 1 cup white chocolate chips plus more for dotting on the tops

Instructions

• Preheat the oven to 350F degrees and line cookie sheets with parchment paper.
• In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes).
• Add in the vanilla extract & peppermint extract, then mix in the eggs 1 at a time.
• Turn the mixer down to low speed and mix in the flour, baking soda & salt. If the dough sticks to your fingers when you squeeze it between them - add in a little more flour 1 tablespoon at a time.
• Mix in the crushed candy canes & white chocolate chips.
• Form the dough into balls about 1 - 1.5 tablespoons in size* and place 2 inches apart on the lined cookie sheets.
• Bake for 8-10 minutes, or until the tops look just set. Remove from the oven and place a few white chocolate chips on the top of each cookie (optional).
• Cool on the cookie sheet for 10 minutes, then continue cooling on a wire rack.

Notes

*For larger cookies, form the dough into balls about 3 tablespoons in size and form the dough balls so that they're taller than they are wide. Bake for 12-14 minutes, or until the tops look just set. 
This article was adapted from site 

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