St. Petersburg Times: Photo gallery   Bake two, they're small
photoCandy Cane Puffs

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioner's sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
8 ounces white chocolate baking pieces, melted
1/2 cup finely chopped candy canes

Stir together flour and salt in medium-sized bowl. Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint extract and vanilla.

On low speed, beat in flour mixture. Wrap dough in plastic wrap; refrigerate 1 hour.

Preheat oven to 375 degrees. Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned; cookie tops will not be brown at all. Transfer cookies to wire racks to cool completely.

Brush melted white chocolate on top and sprinkle with crushed candy canes.

Makes 4 dozen.

From Peggy Katalinich, food editor, Family Circle magazine

[Times photo: Patty Yablonski]