The Recipe Trove

adapted from  Better Homes And Gardens Christmas Cookies magazine

4 ounces white chocolate baking squares (I used Baker’s brand)

1/4 cup butter, softened

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/2 teaspoon vanilla

1 1/4 plus 2 tablespoons all-purpose flour

1/2 cup Ande’s peppermint chips

1/2 cup white chocolate chips or chopped white chocolate

Additional white chocolate for melting and drizzling (optional)

Directions:

Preheat oven to 375ºF.

Chop the white chocolate and place in a microwave safe bowl.  Cook for one minute and stir.  If not completely melted, cook for another 30 seconds at a time until completely melted.

In a large mixing bowl, cream the butter and sugar together with a mixer until light and fluffy. Add the baking powder and salt and beat in. Beat in the eggs and vanilla.  Add the white chocolate and beat until completely combined.  Switch to a spoon and fold in the flour until fully combined.  Fold in the peppermint chips and white chocolate chips.

Drop the dough by the teaspoonful onto a baking sheet.  Bake at 375ºF for 8 to 10 minutes or until the cookies are set and beginning to brown around the edges.

Allow to cool completely.  Drizzle with melted white chocolate if desired.

Makes about 42 cookies.