Preparation

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1. Beat the softened butter and sugar till smooth and creamy - it takes about 2 minutes. Add in the egg and beat till incorporated.

2. Add vanilla and peppermint extracts.

3. Sift the dry ingredients together - flour, baking powder and salt.

4. Slowly combine the wet and dry mixtures to create the cookie dough.

5. Shape into flat disks, cover in plastic wrap and refrigerate for at least an hour. 

6. Set the oven racks to the lower and upper one third of the oven and preheat the oven to 325°F.

7. Line two baking sheets with parchment paper. 

8. Roll out the chilled dough and cut out the cookies with your favorite shapes - I used the candy cane shape. Re-roll the remaining dough and continue cutting until all the dough is used. Repeat with the second disc of dough.

9. Arrange cookies on baking sheets 3 inches apart. Bake for 10 -11 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

10. Decoration: Melt the white chocolate per package instructions. Apply a light coating on the cookies and immediately sprinkle with crushed candy canes or sugar sprinkles. Allow to set completely. 

11. Arrange on a platter and serve.