I adapted this recipe from a couple of others.

• 1 cup butter
• 1/2 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 6 tablespoons confectioners' sugar
• 2 cups all-purpose flour
• 1 cup chopped Pecans
• 1 cup finely crushed peppermint candy (for decoration)
• 1/3 cup confectioner's sugar for decoration (optional)
• White Chocolate (optional)
• 1/2 cup confectioner's sugar, or as needed (optional)
• 1 1/2 tablespoons milk (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth.
3. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts.
4. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
5. Bake for 12 minutes in the preheated oven.
6. When cool, add toppings

Toppings:

• Powdered Sugar: Roll in remaining confectioners' sugar. Can also like to roll mine in the sugar a second time. Dip in crushed candy canes.
• White Chocolate: Melt white chocolate in microwave 30 seconds at a time at 50% power. Dip cookies in white chocolate and then in crushed candy canes.
• Sugar Glaze: 1/2 cup confectioners sugar together with the milk in a bowl until smooth. Drizzle cooled cookies with the glaze, and sprinkle immediately with the remaining crushed peppermint candy.

• If the dough is too crumbly, add a bit of milk to make it hold together better
• Some recipes skipped the nuts and peppermint extract, substituting crushed candy canes instead.