1

Stir together flour and salt in medium-size bowl.

2

Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts.

3

On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.

4

Preheat oven to 375°F. Coat baking sheets with nonstick cooking spray (or parchment paper).

5

Shape dough into 1-inch balls for a total of 36 cookies; place on prepared baking sheets

6

Bake 10-12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on waxed paper.