2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
8 (1 ounce) squares white chocolate, melted
1/2 cup finely crushed candy canes

Stir together flour and salt in a medium-size bowl. Beat butter and confectioners' sugar in a large bowl until smooth and creamy. Beat in egg. Mix in peppermint extract and vanilla extract. Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour.

Preheat oven to 375 degrees F.

Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely.

To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on wax paper to harden.