12 ounces white chocolate, chopped into 1" pieces (do not use chips, I used Ghiradelli's White Chocolate Baking Bars)
1/2 teaspoon peppermint extract
1 box Famous Chocolate Wafers (or 40 plain chocolate cookies)
1/2 cup crushed peppermint candy (5-6 broken candy canes)
Line two baking sheets with wax paper and set aside
Melt the chocolate using a double boiler or a bowl set over a pot of simmering water. (Note: you just want about 2 inches of water and you don't want the bottom of the bowl touching the water.)
Stir peppermint extract into melted white chocolate
Dunk cookies, one at a time, into melted chocolate so that chocolate comes about 1/3 of the way up the cookie. Shake of excess and place carefully on wax paper.
Sprinkle white chocolate with peppermint candy
Place cookie sheets in the fridge for at least 15 minutes (or pop in freezer for less) so white chocolate is set and firm to touch.
These cookies are best stored in a container in the refrigerator, layered between pieces of wax paper.
Yield: 40 minty dipped cookies.