Peppermint Crisscross Cookies

This is a recipe I found in the latest WW magazine.  Here's hoping this will become a new holiday favoite. 

2 1/2 C. all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 C. unsalted butter, softened
3/4 C. sugar
1 large egg
1/2 tsp. vanilla
1/2 C. crushed peppermint candies or candy canes

Place oven racks in upper and lower thirds of the oven and preheat oven to 350 degrees.

Combine flour, baking powder, and salt in medium bowl.  With an electric mixer on medium speed, beat butter until creamy, about 1 minute.  Add sugar and beat until well blended, about 4 minutes.  Reduce speed to low.  Beat in egg and vanilla until blended.  Add flour mixture, beating until well blended.  Stir in crushed candies.

Form dough by tablespoonfuls into 1 inch bowls.  Place balls on 2 large ungreased baking sheets 2 inches apart.  Firmly press the top of each cookie with tines of fork to form crisscross pattern.

Bake until cookies are golden on bottom and firm in the center, 14-15 minutes, rotating baking sheets halfway through baking time.  Let cookies cool slightly on baking sheets,a bout 3 minutes.  Transfer cookies to racks and let cool completely.  If making ahead, transfer to airtight containers with wax paper between layers.  Cover and store at room temperature up to 1 week or 1 month in the freezer.