Peppermint Sandies with White Chocolate Glaze

This recipe looked like a winner, but I had to make it twice, modifying it the second time, to make it something we loved.  The cookies themselves were fine, except the peppermint extract was too much for the delicate shortbread-like flavor.  The second time, I left it out, and they were perfect.

The other problem was the white chocolate glaze – it remained sticky.  The second time, I glazed them with a simple milk and powdered sugar glaze from “Joy of Cooking” – much better.  I think the effort to be “different” and “over-the-top” got the better of the recipe developers.  So, here is the recipe from “Better Homes and Gardens Christmas Baking 2008" – you can make your own call. 

      

Peppermint Sandies with White Chocolate Glaze

  1           Cup  Butter -- softened

     1/3    Cup  Powdered Sugar

     1/4    Cup  Striped Round Peppermint Candies -- finely crushed

  1           Tablespoon  Water

     1/2    Teaspoon  Vanilla Extract

     1/2    Teaspoon  Peppermint Extract (I left this out)

  2           Cups  Flour, All-purpose -- 9 ounces

               Glaze

1/2         Cup  Heavy Cream

  6           Ounces  White Baking Chocolate

               Striped Round Peppermint Candies (I used “Starlight round mints”)

               Alternate Glaze

Combine 1 cup powdered sugar with 4-6 teaspoons hot milk and ½  teaspoon vanilla extract.

• Preheat oven to 325°.  In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds.  Add powdered sugar and the crushed peppermint candies.  Beat until combined, scraping sides of bowl occasionally.  Beat in water, vanilla, and Peppermint extract until combined.  Beat in as much of the flour as you can with the mixer, using a wooden spoon, stir in any remaining flour.
•  Shape dough into 1 inch balls.  Place 1 inch apart on an ungreased or parchment-lined cookie sheet.  Bake about 15 minutes or until bottoms are lightly browned.  Transfer cookies to a wire rack; cool.
•  Meanwhile, for white chocolate glaze:  In a medium saucepan, bring heavy cream just to simmering.  Remove from heat immediately.  Add white chocolate; let stand for 3 minutes.  Stir until smooth.  Let stand for 45-60 minutes or until glaze starts to thicken.  (Or use alternate glaze above)
•  Spoon about 1 teaspoon of the glaze over each cooled cookie.  Sprinkle with additional crushed peppermint candies.  Let stand until glaze is set.
•    "4 Dozen"