Back to the peppermint. I was most intrigued by this recipe because Amy kept writing about her candy cane flour. I think candy cane flour sounds fun. Fast forward through about six batches of these cookies and I can tell you that candy cane flour is fun and best made with a food processor!
Peppermint Kiss Cookies
(slightly adapted from Sing for Your Supper)
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
"flour" from 6 candy cakes (aka processed, chopped, hammered, etc candy cane pieces)
10 tablespoons butter
1 cup sugar
1 large egg
1 large egg yolk (I find it's easier to separate when the egg is near room temp)
Red Wilton candy melts
Preheat oven to 350 degrees. Combine flour, salt, baking powder and candy cane flour; set aside. Beat butter until smooth. Add sugar and beat until mixture is light. Continue beating as you add the egg and egg yolk. Lower mixer speed and add the flour mixture. Mix until blended. Drop by tablespoon (or slightly smaller) onto baking sheets covered in parchament paper. (This is helpful as some of your candy cane flour may melt and make your cookies stick to the pan. Bake for 10 minutes. Cookies will become firm, but will not change color. Heat candy melts in a small ziploc bag using the microwave (heat slowly). Drizzle over cooled cookies and enjoy.
I think you will find these cookies easy to make tasty to eat. Happy baking!