1 cup butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 tsp. peppermint extract
3 cups flour
½ tsp. salt
⅓ c. cocoa
WHITE CHOCOLATE BUTTER CREAM FROSTING:
1 cup white chocolate chips
1 cup butter
DECORATIONS:
3 candy canes, crushed
Christmas sprinkles
COOKIES: Cream butter and sugars for 5 minutes. Add eggs and peppermint extract and cream 2 more minutes. Add flour, salt and cocoa. Mix to combine. Chill cookie dough for about and hour. Preheat oven to 325 degrees. Roll dough, on floured surface, to ¼" thickness. Cut them out with a round cookie cutter about 1½" in diameter. Place on a parchment paper lined baking sheet. Bake for 10-12 minutes. Don't over bake. Let sit on cookies sheet for 1 minute after baking. Cool on cookie rack. When cookies are cool frost with White Chocolate Butter Cream Frosting. Sprinkle with crushed candy canes and Christmas sprinkles. WHITE CHOCOLATE BUTTER CREAM FROSTING: Melt butter and chocolate chips in a saucepan over low heat while stirring. It will be separated and that's okay. Let frosting chill in the refrigerator for a 2-3 hours or overnight. Remove from the refrigerator when the frosting is solid. Let it sit at room temperature for about 30 minutes. Put frosting ingredients in the bowl of an electric mixer and beat 2-3 minutes. Frosting should be light and fluffy. Store in an airtight container.