Instructions

1. Preheat oven to 325F.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Beat until mixture is light and fluffy.
3. Add vanilla extract and peppermint extract, and continue beating until incorporated.
4. Slowly add flour in 3 equal batches, mixing well after each addition.
5. Mix in ground pecans and ground candy canes.
6. Line 2 baking sheets with parchment paper.
7. Form cookie mixture into 1-inch balls and set on prepared baking sheets.
8. Bake 25 to 30 minutes.
9. Remove cookies from oven and while still slightly warm, coat each cookie in powdered sugar. Allow cookies to cool slightly and then coat a second time with powdered sugar.
10. In a microwave-safe bowl, melt chocolate chips in microwave in 30-second intervals, stirring well after each 30 seconds, until chocolate is melted and smooth.
11. Using a funnel, place melted chocolate in a small plastic bottle with a small tip (or use a plastic bag snipped at the end.)  
12. Drizzle chocolate in a zigzag pattern over cookies and immediately sprinkle with decorating dots.
13. Place cookies in refrigerator for 10 minutes to harden chocolate.
14. Serve.