Yield: about 20 if 2 Tbsp. rolled; 3-4 dozen if 1+ Tbsp. rolled
Ingredients
- 3/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup granulated sugar, divided
- 1 egg, separated
- 2 cups all-purpose flour
- 1/2 cup crushed peppermint candy canes
- 3-4 dozen semi sweet chocolate morsels
Instructions:
1. In a mixing bowl, cream butter
until smooth, about 2 minutes. Add vanilla and 1/4 cup granulated sugar. Beat
until creamy. Add in egg YOLK. Slowly add flour and crushed candy canes.
Mixture will be VERY crumbly at this point. (DON'T yield to the temptation to add more liquid)
2. Taking about 2 tablespoons of
CRUMBS, press in palm of hand to shape into a 1+" ball. Repeat for
remaining dough.
3. In small bowl, whip egg whites for
about 30 seconds until foamy. Put remaining 3/4 cup sugar in a separate bowl.
4. Dip each ball into egg whites completely
coating, then letting the excess drip off. Then roll in sugar carefully. Lay
cookies on a parchment paper lined baking sheet, about 2 inches apart. Press a
chocolate chip onto the top gently (it will adhere during the cooking).
5. Bake cookies in a 350 degree oven
for 14 minutes (they shouldn't brown--DON'T overbake).
6. Remove and cool 10 minutes on pan
before transferring to a wire rack. The bottoms will have extra egg white
crisps that you can break off when you transfer to the rack. Cool completely.
Store cookies in air tight container for one week. ENJOY.