Chocolate-Coated Candy Canes Recipe

Chocolate-Coated Candy Canes Recipe
Chocolate-Coated Candy Canes Recipe photo by Taste of Home
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Chocolate-Coated Candy Canes Recipe

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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
Featured In: Candy Cane Recipes
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling

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

Nutritional Facts

1 each: 141 calories, 9g fat (5g saturated fat), 25mg cholesterol, 75mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.

  • 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 shredded coconut, optional
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Chocolate-Coated Candy Canes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p61

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