Candy Cane Thumbprint Cookies

Cookies

• 2/3 cup butter, softened
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour

Peppermint Filling

• 1/4 cup butter, softened
• 1/4 teaspoon peppermint extract 
• 1 1/2 cup powdered sugar 
• 2 - 3 teaspoons milk
• crushed candy canes

Alternative to Filling:  

• Hershey's Kisses, milk chocolate or white chocolate/mint

1. Beat butter fpr 30 seconds. Beat in sugar and salt until combined; scrape bowl.
2. Beat in eggs and vanilla.
3. Beat in flour, in small batches.
4. Cover and chill for 1 hour, or until dough is firm enough to handle.
5. Preheat oven to 375°F
6. Shape dough into 1" balls and place 2" apart on ungreased/parchment paper lined cookie sheet.
7. Bake 8 - 10 minutes, or until edges are lighly browned. 
8. Remove from oven and make a small indentation in the center of each cookie using the bowl of a small measuring spoon or melon baller. If using Hershey's Kisses instead of peppermint filling, place one in the center of each cookie.
9. Transfer cookies to wire rack and let cool. 
10. Prior to serving, use a star or round tip and piping bag to pipe filling into the center of each cookie, and sprinkle with crushed candy canes. 

Peppermint Filling:

1. Beat 1/4 cup softened butter for 30 seconds. Beat in 1/4 teaspoon peppermint extract.
2. Gradually beat in 1 1/2 cups powdered sugar.
3. Beat in enough milk to make piping consistency (2 - 3 teaspoons).