White Chocolate Dipped Peppermint Sugar Cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 3/4 tsp peppermint extract
• 2 1/2 cups white chocolate chips
• 2 1/2 Tbsp shortening
• 1/3 cup peppermint bits or finely crushed candy canes

Directions

1. For the cookies, heat the oven to 350 degrees. Whisk the flour, baking soda, salt and cream of tartar together in a mixing bowl, then put that bowl aside. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the sugar and butter together until they come together. Add the egg and mix, then add the egg yolk, vanilla and peppermint extract and mix again.
2. Turn the mixer to low and gradually work in the dry mixture, stopping as soon as the dough is combined. The dough will be thick, so if flour is hiding at the bottom, stop the mixer and finish bringing it together by hand.
3. Portion the dough into 1 1/2 Tbsp scoops, about 33g each, and roll them into balls. Arrange them on a baking sheet lined with parchment paper or a silicone liner, leaving 2-inches between cookies. Any dough balls that are waiting their turn should be chilled on plates in the refrigerator.
4. Bake for 10 – 11 minutes in the heated oven; the cookies should still look a touch underdone. Take them out and let them sit on the baking sheet for several minutes, then move them to a wire rack to cool all the way.
5. For the white chocolate, combine the chocolate chips and shortening in a medium microwave-safe bowl. Microwave on 50% power in 20 second bursts, stirring well after each one, until the mixture is melted and smooth.
6. Dip half of each cooled cookie into the white chocolate and let the extra drip back into the bowl, or gently drag the bottom edge against the side of the bowl. Place the dipped cookies on wax paper and sprinkle the peppermint bits over the chocolate right away.
7. Let the coating set at room temperature or in the refrigerator. Store the cookies in an airtight container at room temperature.