Stir together flour and salt in a medium-size bowl.
Beat butter and confectioners' sugar in a large bowl until smooth and creamy. Beat in egg. Mix in peppermint extract and vanilla.
Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour.
Heat oven to 375 degrees F.
Shape dough into 1-inch balls; place on lightly greased baking sheets.
Bake in heated 375 degree F oven 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely.
To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on waxed paper to harden.
Nutritional Information: (per cookie)
83 Calories; 1 g Protein; 4 g Fat; 11 g Carbohydrate;
19 mg Sodium; 10 mg Cholesterol
