Preparation Steps

• Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and 0.5 cup of powdered sugar until light and fluffy.
  0.5 cup unsalted butter
• Beat in the peppermint extract and vanilla extract.
  0.5 cup unsalted butter
• In a separate bowl, whisk together the flour and salt.
  0.5 cup unsalted butter
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Roll the dough into 1-inch balls.
• Place the balls on the prepared baking sheets.
• Bake for 10-12 minutes, or until the edges are lightly golden. The cookies should not spread too much.
• Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
• Once completely cooled, roll the cookies in the additional powdered sugar until well coated.
  0.5 cup unsalted butter