Chocolate-Coated Candy Canes Recipe

Chocolate-Coated Candy Canes Recipe photo by Taste of Home

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These cookies are absolutely my favorite during the holidays. They are well worth the effort to make.—Edie DeSpain, Logan, Utah

This recipe is:

Diabetic Friendly

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Chocolate-Coated Candy Canes Recipe

Prep: 45 min. Bake: 10 min./batch + cooling

Yield: 36 Servings

45 10 55

Ingredients

1 cup butter, softened
3/4 cup sugar
1/4 cup confectioners' sugar
2 egg yolks
2 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking powder
2 teaspoons poppy seeds
1/4 teaspoon salt
12 ounces bittersweet chocolate, melted
Red sprinkles, finely chopped pistachios and/or toasted flaked coconut, optional

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, cinnamon, baking powder, poppy seeds and salt; gradually add to creamed mixture and mix well.
Divide dough into 36 pieces; shape each into a 6-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 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
Dip the handle of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper; decorate with sprinkles, pistachios and/or coconut if desired. Let stand until set. Store in an airtight container. Yield: 3 dozen.

Nutritional Facts 1 cookie (calculated without optional toppings) equals 141 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 75 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Originally published as Chocolate-Coated Candy Canes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p61