2/3 c butter, softened
1/2 c sugar
1/4 tsp salt
1 egg
1 tsp vanilla
1 1/2 c all-purpose flour
peppermint filling
peppermint candy canes, finely crushed
Beat butter for 30 seconds. Beat in sugar and salt until combined; scrape bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in remaining flour. Cover; chill 1 hour or until dough is firm enough to handle. Preheat oven to 375 degrees. Shape dough into 1" balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until cookies are lightly browned around the edges. Remove from oven and make a small indentation in the center of each cookie using the bowl of a small measuring spoon or melon baller. Transfer cookies to a wire rack and let cool. Just before serving, fit a decorating bag with a star or round tip; pipe Peppermint filling into the center of each cookie. Sprinkle with crushed candy canes. Makes about 3 dozen.
