Ingredients

3/4 cup butter, room temperature
1/2 cup sugar, divided
1 egg, separated
1 teaspoon vanilla extract
2 cups flour, lightly spooned into measuring cup and leveled
1/2 cup crushed peppermint candy canes
2 boxes of junior mints

Directions

Preheat oven to 350°.

Beat together butter and 1/4 cup of sugar until fluffy. Add in egg yolk and vanilla, mix well. Gradually add flour and beat until fully incorporated. Fold in candy canes and mix until just combined.

In small bowl, beat egg white with a fork until frothy. Put remaining 1/4 cup of sugar in a separate bowl (you may need to add a little extra later). Divide dough and roll into small balls (about 3/4 inch in diameter). Dip gently in egg white and then coat in sugar. Place on a parchment lined baking sheet. Lightly make a thumbprint in the top of each cookie.

Bake for 8-10 minutes or until just set on the outside and center is puffy. Remove from oven, put a Junior Mint in each indent and return to oven for 1 minute.

Cool on baking sheet for 2 minutes and remove to rack to cool completely.