1. In a large bowl, beat butter, shortening, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Add eggs, vanilla extract, and peppermint extract and continue to beat until well incorporated.

2. In a separate bowl, whisk together flour, baking soda, and salt. Slowly add flour mixture to wet ingredients and mix until just combined. Using your hands or a stiff rubber spatula, fold in white chocolate chips and candy cane pieces. Wrap dough in plastic and freeze until very firm, 1 to 2 hours.

3. Place racks in upper-middle and lower-middle of oven and heat to 375 degrees. Roll tablespoon-sized portions of dough into balls and place about 2" apart on two parchment-lined baking sheets. Bake until lightly golden around edges, about 12 minutes. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Let baking sheets cool slightly then repeat with remaining dough.

Source: Hannaford Fresh Magazine, November - December 2016