Peppermint Sugar Cookies
From Cookie Confidential
227g butter (I strongly recommend a high fat (90%), pastured, grass fed butter. We use Trickling Springs at the bakery.)
300g cane sugar
3 yolks from large, pastured eggs
2 tsp. pure vanilla extract
331g all-purpose flour (if using a standard fat butter (80%), decrease this to 313g flour)
5g baking powder
3g baking soda
3g fine sea salt
6-8 pulverized candy canes
1. Preheat oven to 350F. Cream room temperature butter, sugar, and vanilla. Add in yolks one at a time.
2. In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then add in three parts to the butter/sugar mixture, fully incorporating each addition. Add in candy canes.
3. Chill dough for at least one hour, and then drop in 1-inch balls (a #60 disher works great) on a cookie sheet. Once scooped, roll balls in demera or turbinado sugar, and flatten to about half size with your palm or bottom of a glass. Bake for 8-10 minutes.