8 ounces white baking chocolate with cocoa butter, chopped
1/2 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1/3 cup finely crushed peppermint candy canes or peppermint candies

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.

In a small saucepan, cook and stir half of the white chocolate (4 ounces) over low heat until melted. Cool slightly.

In a large 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 side 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. Using a wooden spoon, stir in any remaining flour, the remaining 4 ounces of unmelted white chocolate, and crushed candy canes or candies. Makes about 50 cookies.

Nutrition facts per serving: 95 calories, 4 g total fat, 14 mg cholesterol, 52 mg sodium, 14 g carbohydrates, 0 g dietary fiber, 1 g protein.

8 ounces white baking chocolate with cocoa butter, chopped
1/2 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1/3 cup finely crushed peppermint candy canes or peppermint candies