Candy Cane Icebox Cookies

I used the basic vanilla icebox cookie recipe from America's Test Kitchen Family Baking Book, but I made several edits to suit the holiday season!
 

Ingredients

 2 1/4 cups flour
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
1/2 cup icing sugar
2 egg yolks
1 3/4 tsp vanilla
1/4 tsp peppermint extract
1/3 cup peppermint chocolate chips, chopped
1/4 cup crushed candy cane
 

Directions

Whisk the flour and salt together in a medium bowl, set aside. In a large bowl, beat the butter and sugars together on medium-high speed until light and fluffy, approximately 3-5 minutes. Beat in the egg yolks, vanilla, and peppermint extract until combined. Reduce the mixer speed to low and slowly add the flour mixture until evenly incorporated. If you're using a Kitchen Aid mixer, reduce speed to 'Stir', and blend in the peppermint chocolate chips and candy cane. If not, ask for one for Christmas, and use a wooden spoon to stir manually.
 
Divide the dough in half, and roll each portion into a log approximately 8-10 inches long and 2 inches in diameter. Cover in saran wrap and chill for at least 2 hours.
 

 

 

After the dough has chilled, preheat the oven to 325 degrees Fahrenheit, and line two cookie sheets with parchment paper.

Shape the log of cookie dough as well as you can, but don't worry if it isn't shaped perfectly. Slice the dough into cookies 1/8 to 1/4 inch thick (decide on a thickness, and try to keep it consistent - you want the cookies to bake evenly). Shape the cookies into a round-ish shape, and place them on the prepared cookie sheets, and bake for around 12 minutes; the edges should just be starting to turn brown.

After you take the cookies out of the oven, leave them on the sheet for about 3 minutes before transferring to a wire rack to cool.

Enjoy, and try not to eat them all yourself!!