White Chocolate Peppermint Spritz

White Chocolate Peppermint Spritz (Adapted from Land O Lakes)

For the dough

16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon peppermint extract
gel food coloring, if desired
2 1/4 cups all-purpose flour, divided

For the topping

4 ounces white chocolate, melted
1/3 cup crushed peppermint candy canes

To prepare the dough

Heat oven to 400 degrees. Place two baking sheets into the refrigerator to chill.

In a large mixing bowl, beat together butter and sugar until creamy. Beat in egg, salt and vanilla until combined. If you would like to color the dough, mix in a few drops of desired coloring. Add flour and mix just until combined.

Place dough in cookie press - form desired shapes about 1 inch apart onto cold, ungreased cookie sheets. If you find the dough is too soft to retain shapes, chill dough for 30 to 60 minutes. Place baking sheet into the oven and bake until set and edges of the cookies are a pale golden, about 6 to 8 minutes. Remove from the oven and transfer cookies to a wire rack to cool completely.

To top the cookies

Drizzle cooled cookies with melted white chocolate, then lightly sprinkle with crushed candy canes.

Makes about 3 to 4 dozen cookies.