4 cups all purpose flour 1 tsp. salt 1 tsp. baking powder 2/3 cup candy cane powder* 2 sticks plus 4 Tbl. unsalted butter, room temperature 2 cups sugar 2 large eggs 2 egg yolks 2 tsp. vanilla extract crushed peppermints (I used about 15 regular-sized candy canes, crushed) White almond bark (about 12 oz.)
- Candy cane powder is made by crushing candy canes into a fine powder. I crushed these with a hammer and then dumped them into a strainer. The finest pieces went through to the bowl below (and was used for the candy cane powder) and the larger pieces in the top of the strainer were used to garnish the cookies when finished. (Note: when using a hammer to crush candy, keep your fingers out of the way. Why would I mention this? Oh, no reason. No reason at all.)
Mix all dry ingredients together.
In a large bowl, beat the butter at medium speed until smooth (about a minute). Add sugar and beat for about two more minutes until the mixture is light and fluffy. Add in the eggs and yolks, one at a time, then add in the vanilla.
Reduce mixing speed to low and slowly add in the flour mixture, mixing just until it has been fully incorporated.
Drop the dough by rounded spoonful onto baking sheets covered with parchment paper or a silicone mat. Bake at 350 degrees for 9-12 minutes. Cool completely.
Melt almond bark and drizzle or spread on top of cookies. Add chopped candy cane pieces for garnish. Makes 40-50 cookies.