Peppermint Puffs

2 cups all-purpose flour
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup confectioner's sugar
1 egg
1/2 tsp pepperint extract
1/2 tsp vanilla extract
8 oz white chocolate, melted with 1 tsp shortening
1/2 cup finely chopped candy canes

Stir together flour and salt in medium-sized bowl. Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts.

On low speed, bet in flour mixture. Shape dough into a ball, wrap in plastic wrap. Refrigerate one hour.

Heat oven to 375 F. Coat baking sheets with a nonstick spray. Shape dough into 1-inch balls for a total of 36 cookies; place on prepared baking sheets.

Bake at 375 F for 10-12 minutes of until bottoms are lightly browned. Transfer cookies to wire racks to completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on waxed paper.