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1
Preheat the oven to 325u00b0F
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2
In a sifter, combine the flour, baking powder, and salt.
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3
Sift onto a large piece of wax paper and set aside until needed.
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4
Heat 1 inch of water in the bottom half of a double boiler over medium heat.
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5
With the heat on, place the white chocolate in the top half of the double boiler.
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6
Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
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7
Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.
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8
Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle.
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9
Beat on medium for 4 minutes until smooth.
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10
Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth.
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11
Add the egg and the vanilla extract and beat on medium for 1 minute until combined.
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12
Scrape down the bowl.
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13
Add the melted chocolate and beat on medium for 1 minute until combined.
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14
Scrape down the bowl.
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15
Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds.
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16
Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds.
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17
Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
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18
Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
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19
Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees).
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20
Remove the cookies from the oven and cool to room temperature for 30 minutes.
