• In a large bowl or in stand mixer, cream together the butter, shortening and the sugar until light and fluffy.
• Add in the eggs, the vanilla, and the peppermint and beat a little longer.
• In a sperate bowl Combine the salt, cornstarch, baking powder and flour.
• Mix until all of the dry ingredients are well incorporated.
• Slowly add the dry ingredients into the butter mixture and continue to beat until all is well combined.
• If using crushed candy canes, fold them in now.
• Then chill the cookie dough for about an hour.
• When ready to bake, line a cookie sheet with parchment paper or spray with nonstick cooking spray.
• Preheat the oven to 375 degrees.
• Scoop the chilled dough and form into balls by hand or with a cookie scoop.
• Bake for about 9 to 11 minutes, or until the edges start to brown.
• Allow cookies to cool before frosting.

For Peppermint Frosting:

• In a large bowl cream together the butter and cream cheese.
• Add in the peppermint extract.
• Slowly add in the powdered sugar continuing to beat a little at a time until frosting forms.
• Spread a generous amount of the cream cheese frosting onto cooled cookies.
• Add crushed candy cane pieces on top for garnish and enjoy!