Easy to make and lightly sweet, these cookies are Christmas classics with delicious peppermint and almond flavors.
Preheat oven to 375 degrees. In one bowl, mix together flour, crushed peppermint, and sea salt.
In another bowl, thoroughly mix butter, sugar, egg, and extracts.
Combine wet and dry mixtures and mix until a dough forms.
Scoop out dough by the tablespoon and roll each into a ball before placing on a non-stick or parchment-lined baking sheet.
Adapted from the original candy cane cookie recipe, found in Betty Crocker's Cooky Book.