Recipe from: My Baking Addiction
In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla, butter extract and peppermint extract.
1 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 drops pure peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup crushed peppermint candies
Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies.
Refrigerate for 1 hour or until firm. Use a cookie scoop to form cookies. Place the cookies 2 inches apart on ungreased baking sheets, flatten dough a little. Bake at 375 degrees F for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
If desired, dip the cooled cookies in melted chocolate and garnish with more crushed candy canes.