Easy to make and lightly sweet, these cookies are Christmas classics with delicious peppermint and almond flavors.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. 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. Do not over-mix dough.
Scoop out dough using a cookie scoop or tablespoon and roll each into a ball before placing onto prepared baking sheet. Leave at least one inch between each ball of dough as cookies should not spread much while baking.
Bake for about 9 minutes. Tops will not brown. Cool for at least 10 minutes before serving.
Adapted from the original candy cane cookie recipe, found in Betty Crocker's Cooky Book.