3 cups all-purpose flour
1 1/2 cups butter
1/2 cup granulated sugar
1/2 cup confectioners' sugar
3/4 cup white chocolate chips
1/2 teaspoon peppermint extract
1 cup crushed peppermint sticks, divided

In a medium-size mixing bowl, beat cold butter until light. Add sugars until creamed. Gradually add flour and peppermint extract. Continue to mix until dough comes together. Add 1/2 cup of crushed candy and press into a lightly greased cookie sheet. Poke holes all over the flattened dough using a fork. Chill for 20 minutes and then place into a preheated 325 degree F oven for 20 to 25 minutes. Shortbread should be lightly browned. While they are still warm, cut cookies into squares with a straight edge and allow to cool.

Using a double boiler, bring to a low simmer and melt white chocolate slowly, stirring often. White chocolate can only be melted very slowly in a glass bowl in a microwave at 50% power for a minute or two only. With a whisk or fork, drizzle warm white chocolate over cookies and sprinkle with crushed peppermint.