Peppermint Candy Cane Cookies

Ingredients

2 cups (500 mL) unsalted butter
2 cups (500 mL) icing sugar 
2 large eggs
1 1/2 tsp (7 mL)  peppermint flavouring
2 tsp (10 mL)  vanilla extract
2 tsp (10 mL) salt 
2 cups (500 mL) flour 
1 cup (250 mL)  peppermint candy canes, crushed 

Directions

• Preheat oven to 375 F (190° C)
• In a medium metal bowl, mix softened butter, sugar, and eggs until well mixed.
• Stir in peppermint flavouring and vanilla extract.
• Gradually add flour and salt; mix until a smooth dough forms.
• Using a wooden spoon, fold in crushed peppermint pieces.
• Cover dough and refrigerate for 2 to 3 hours.
• On a floured surface, roll dough to 1/4 inch (1/2 cm) thick.
• Using cookie cutters, cut out candy cane shapes and place on an ungreased cookie sheet leaving at least 1 inch (2.5 cm) between cookies.
• Bake for 9 to 11 minutes
• Let cool on a wire rack.