Candy Cane Thumbprints

These are from a Better Homes and Garden magazine issue called "100 Best Cookies".  They are delicious and very refreshing.  Store at room temperature for up to 3 days or freeze up to 3 months.

Ingredients:
2/3 cup butter, softened
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
Peppermint Filling
Peppermint Candy Canes, finely crushed

1.  In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.

2.  Preheat oven to 375 degrees. Shape dough into 1-inch balls. Place balls 2-inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned.

3.  Using the bowl of a small measuring spoon or melon baller, make a small indentation in the center of each cookie. Transfer cookies to a wire rack; cool.

4.  Pipe or spoon Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes. Makes about 36 cookies.

Peppermint Filling

In a medium bowl, beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1/4 teaspoon peppermint extract. Gradually add 1 1/2 cups powdered sugar, beating well. Beat in 2 to 3 teaspoons milk, 1 teaspoon at a time, to make a filling of piping consistency.