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Chocolate Candy Cane Cookies
These cookies are so simple, children can help prepare them. They taste delicious and look festive on cookie trays. —Agnes Ward, Stratford, Ontario
48 Servings
Prep: 25 min. + chilling Bake: 10 min./batch + standing
Ingredients
3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 cup sugar
4 ounces semisweet chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
6 ounces white baking chocolate
2/3 cup crushed spearmint candies
Directions
Cream the butter, cream cheese and sugar in a large bowl until light
and fluffy. Beat in melted chocolate and vanilla. Combine flour and
baking soda; gradually add to creamed mixture and mix well.
Refrigerate for 1 hour.
Divide dough into 48 pieces; shape each into a 3-in. rope. Place 2
in. apart on greased baking sheets; curve the top of each cookie to
form the handle of a candy cane. Bake at 350° for 8-10 minutes
or until set. Cool for 1 minute before removing to wire racks to
cool completely.
Melt white chocolate in a microwave; stir until smooth. Drizzle over
cookies and sprinkle with candies. Let stand until set. Yield: 4
dozen.
© Taste of Home 2013
2 of 2
Chocolate Candy Cane Cookies
(continued)
To Make Ahead:
Bake and cool cookies as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.
© Taste of Home 2013