White Chocolate Peppermint Cookies

In a separate bowl, sift together the flour and salt. With the mixer on low speed, slowly add the flour mixture to the butter mixture and mix until just combined.

Turn the dough out onto a floured surface and shape it into a large disk. Wrap the disk in plastic wrap and place it in the refrigerator to chill for 30 minutes.

While the dough is chilling, preheat the oven to 350° and line two sheet pans with parchment paper.

Remove the dough from the fridge and take it out of the plastic wrap. Place the dough on a floured surface and roll it out to approximately ¼ - 1/2 inch thickness.

Using a glass or round cookie cutter that is approximately 2 ½" diameter, cut circles out of the dough and place them on the prepared sheet pans.

When no more room is left to cut circles, combine the scraps back into a ball of dough and roll it out to cut more circles. If the dough gets too soft and sticky, place it back in the fridge to chill.

Bake the cookies on the middle rack of the preheated oven for 15-20 minutes until the edges just barely start to turn golden brown.

Remove the cookies from the oven and let them cool for 2 minutes before transferring them to a cooling rack to cool completely.

Once the cookies are cooled, place the white chocolate in a microwave-safe bowl and microwave it in 30 seconds intervals at 50% power, stirring in between. Only cook it until the chocolate is 75% melted and then stir it until it finishes melting. Be careful not to microwave too long or the chocolate will burn. 

Dip the front half of the cooled cookies in the white chocolate and place them on a clean piece of parchment or waxed paper. Once all of the cookies are all dipped, sprinkled the crushed peppermint candies on the chocolate portion of the cookies and let them dry completely.