White Chocolate Dipped Candy Cane Sugar Cookies

In a medium dish combine all purpose flour, cake flour, cornstarch, baking powder and salt. Set aside.
In a large dish beat, at medium speed, butter and powdered sugar, until light and fluffy. Add an egg and vanilla and beat until well combined.
Slowly add dry ingredients and beat until you get fine dough. Stir in ⅓ cup of the crushed candies. Chill 1 h.
Preheat the oven to 350 F. Take the dough out of the fridge. Make balls using 1 ½ tablespoon of dough and roll them into powdered sugar.
Place them in the baking sheet lined with parchment paper, 1.5 inch apart. Press each ball gently with a fork, horizontally, then vertically, to create crisscross pattern.
Bake the cookies for 10-12 min or until they become brown at the bottom. Take out of the oven and leave to cool for a few minutes in the baking sheet, and then transfer to a wire rack to cool completely.
Melt white chocolate following the instructions given on the package, add some oil and stir.
Dip half of each cookie into melted chocolate and place on the parchment paper.Sprinkle with remaining crushed candies.