Food By Maria

0 Preheat oven to 350F and line two baking sheets with parchment paper.
1 In a large mixing bowl, using a hand mixer, mix together till creamed.  To the bowl, add the egg and peppermint extract.  Mix for 1 minute.  To the bowl, begin combining the rest of the ingredients apart from the candy canes.
2 Once combined, cover the cookie dough in plastic wrap and let rest in the fridge for at least 1 hour.
3 Using a 1 tbsp. cookie scoop or 1 tbsp. spoon, begin scooping, rolling and flattening on to the cookie sheet.  You should be able to cook 12 cookies on each baking sheet, yielding around 22-24 cookies.  Leave around 1 1/2 inches per cookie.
4 Bake for 10-11 minutes.  Dust each cookie with some crushed candy cane immediately. Let them sit on the baking sheet for 3 minutes before removing and cooling on a baking rack completely.
5 Enjoy!