Mix together butter, vanilla, peppermint salt and sugars and beat until blended.
Add in flour and 6 oz. white chocolate and candy cane and mix.
Press into an ungreased 15 x 10 jelly roll style cookie sheet. Bake at 375 for 15-20 minutes or until golden brown and crisp.
If it is not crisp enough return the oven for another 5 minutes.
Drizzle with 2 oz. of white chocolate and sprinkle with 1/2 C chopped candy cane
After cool and chocolate is set, break into pieces.