Ingredients
1-1/2 cups butter, softened3 cups sugar4 large eggs, room temperature1 teaspoon peppermint extract1 teaspoon vanilla extract5 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt1 package (10 to 12 ounces) white baking chips1 tablespoon shorteningBlack paste food coloring, optional Silver edible shimmer dust or sugar
Preparation
Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough into quarters. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 2 hours.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. bell-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges begin to brown, 12-15 minutes. Remove from pans to wire racks to cool completely.
In a microwave, melt chips and shortening; stir until smooth. If desired, tint with food coloring. Spread over cookies. Let stand until set; brush with shimmer dust.
