Chocolate-Candy Cane Cookies |
|
 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
This is a recipe to be made during the Holiday season - so delicious and so easy!! Ingredients:
1 (250 g) package philadelphia brick cream cheese, softened |
3/4 cup butter, softened |
1 cup sugar |
2 teaspoons vanilla |
1 cup flour |
1/2 teaspoon baking soda |
4 squares baker's semisweet chocolate, melted |
6 squares baker's white chocolate |
12 hard peppermint candies, crushed |
Directions:
1. Preheat oven to 350°F Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semisweet chocolate.
2. Shape Tablespoons of dough into 52 balls. Roll each into 3-inch long rope, Place, 2-inches apart on baking sheets, bending top of each slightly to resemble a candy cane.
3. Bake 10-12 minutes or until lightly browned; cool 5 minutes on baking sheets. Transfer to wire racks; cool completely.
4. Microwave white chocolate as directed on package. Drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
5. NOTE: A minute or two can make the difference between perfectly baked cookies and over-baked cookies. Since oven temperatures can vary, check cookies at the lowest bake time and remove from the oven when tops are lightly browned and centers are just set.
|
|