These cookies are perfect for holiday parties and cookie exchanges. These also work out beautifully with GF flour.
Ingredients
1 cup Butter
1/2 cup Shortening
2 cup Sugar
1 tsp Vanilla
10 drops doTERRA Peppermint
4 Eggs
1 tsp Salt
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
4 cups Flour (For Gluten Free Mix 1 1/2 cups Namaste Flour and 1 1/2 cups Bob’s Red Mill 1 to 1 Flour)
8 oz White Chocolate Chips
10 oz Crusted Candy Cane
Directions
Preheat oven to 350 degrees.
Cream together butter, shortening, and sugar
Stir in vanilla, peppermint, eggs, salt, baking soda, and baking powder.
Stir in Flour. Mix in white chocolate and crusted candy cane.
Scope out on to parchment lined baking sheet. Bake at for 8 to 10 minutes. Allow to cool for 2 minutes on cookie sheet then finish cooling on a wire rack.
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