For Shortbread Cookies

1. In a stand mixer, combine flours, sugar and salt on low for 10 seconds. Add cold butter, mixing on medium until large crumbs form
2. Mix in egg and vanilla on medium to low until dough barely comes together
3. Remove dough from mixer and and place on marble slab or countertop and need by hand until smooth
4. Wrap carefully in plastic wrap and refrigerate at least 3 hours or overnight
5. Preheat oven to 350 degrees
6. Remove dough from refrigerator and allow to soften slightly
7. Line two baking sheets with parchment paper
8. On floured surface, roll dough into 1/4 inch thickness
9. Cut dough into desired shapes with cookie cutter
10. Place on cookie sheets and chill for 30 minutes
11. Bake 10-12 minutes, cookies will brown only slightly on edges
12. Do not over bake
13. Cool five minutes on cookie sheet and then remove from pan and cool completely on wire rack before assembling cookie sandwiches

For Frosting

1. In bowl of a stand mixer, whip softened butter on high for 4-5 minutes
2. Add confectioners sugar, vanilla and peppermint and mix on high for 2 minutes
3. Add 1 TBSP of milk and continue to mix for one minute, adding more milk if frosting is too thick

For White Chocolate Drizzle

1. Place 1 cup of white chocolate chips in a microwave safe bowl
2. Add coconut oil
3. Microwave in 30 second increments, stirring in between until melted
4. Set aside until ready to use

Assembly

1. Spoon buttercream into a piping bag
2. Once shortbread is completely cool, pipe approximately 1-1 1/2 TBSP of buttercream onto the flat side of cookie
3. Top buttercream with a second cookie
4. Drizzle tops of sandwich cookies with melted white chocolate and crushed candy canes
5. Set aside to set
6. Store tightly covered at room temperature