White Chocolate Candy Cane Drops

Every once in a while, I come upon a cookie recipe that doesn't turn out looking very pretty. Well, it looks pretty in the picture, but then it doesn't come out looking as perfect once its done. This is the case for these cookies. They looked really cute and festive in the book's picture, but then when I made them, they weren't that pretty. They did though have a great candy cane-y flavor that meshed really well with the white chocolate. I do give these a really good rating flavor-wise, but if I were to make these cookies from The Ultimate Cookie Book I'd try to find another way to make them prettier. It could have been that I was ridiculously tired when I made these cookies, so that's why they're not spectacular-looking, or maybe they're just not meant to be pretty. Regardless, their taste makes up for their looks. "White chocolate gives cool, minty candy canes a warm, creamy finish. Make sure to use white chocolate that contains cocoa butter for the most tender and flavorful cookies."

White Chocolate Candy Cane Drops
*makes about 50 cookies*

Ingredients:
8 oz white chocolate baking squares
1/2 cup butter, softened
1 cup sugar
1 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
2 3/4 cups all-purpose flour
2/3 cup finely crushed peppermint candy canes

Directions:
1) Preheat oven to 375F. Line cookie sheet with parchment paper; set aside. Chop 4 ounces of the white chocolate; set aside. In a small saucepan heat and stir the remaining 4 ounces white chocolate over low heat until smooth. Set aside to let chocolate cool slightly.
2) In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in melted white chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chopped white chocolate, and crushed candy canes.
3) Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until light brown around edges. Transfer to a wire rack and let cool.

If you want to print this recipe out, go here to its link on the Better Homes & Gardens site.