Ingredients
2½cupscake flour,plus more for dusting work surface
2tspcornstarch
1½tspbaking powder
½tspsalt
½cupunsalted butter,at room temperature
¼cupall vegetable shortening,unflavored, at room temperature
1cupgranulated sugar
1largeegg
1largeegg white
2tspvanilla extract
½tsppeppermint extract
candy canes,crushed, for topping
4ozcream cheese,softened
4tbspunsalted butter
½tsppeppermint extract
2½cupspowdered sugar
Preparation
Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside.
In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed.
Add in egg and mix until combine, then add egg white, vanilla and peppermint extract and mix until combine.
With mixer running, slowly add in dry ingredients and mix just until combine.
Transfer dough to an airtight container and refrigerate 2 hours.
Preheat oven to 375 degrees F during the last 10 minutes of refrigeration.
Scoop dough out about 3 tablespoons at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2-inch thick.
Transfer flattened dough to a Silpat or parchment paper lined baking sheet and repeat process with remaining dough.
Bake in preheated oven 9 to 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool.
Cool completely then frost with Cream Cheese Frosting and sprinkle with crushed candy canes.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.
