Instructions

1. In a mixing bowl, cream butter until smooth, about 2 minutes. Add vanilla and ¼ cup granulated sugar. Beat until creamy. Add in egg YOLK and milk. Slowly add flour and crushed candy canes.
2. Mixture will be VERY crumbly at this point.
3. Taking about 2 tablespoons of CRUMBS, press in palm of hand to shape into a 1" ball. Repeat for remaining dough.
4. In small bowl, whip egg whites for about 30 seconds until foamy. Put remaining ¾ cup sugar in a separate bowl.
5. Dip each ball into egg whites comletely coating, then letting the excess drip off. Then roll in sugar carefully. Lay cookies on a parchment paper lined baking sheet, about 2 inches apart.
6. Press a chocolate chip onto the top gently (it will adhere during the cooking).
7. Bake cookies in a 350 degree oven for 15 minutes.
8. Remove and cool 10 minutes on pan before transferring to a wire rack. The bottoms will have extra egg white crisps that you can break off when you transfer to the rack. Cool completely.
9. Store cookies in air tight container for one week. ENJOY