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MiniMe
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Double Chocolate Peppermit Candy Cane Cookies
1 8oz. pkg. of Cream Cheese, softened
1-1/2 sticks butter, softened
1 cup sugar
2 tsp. sugar
2-1/2 cups flour, sifted
1/2 tsp. baking soda
4 squares semisweet baking chocolate, melted
1 6 oz. pkg. white baking chocolate
12 - 14 peppermint candies, crushed
Preheat oven to 350 degrees.
Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add baking soda to flour and sift, then add to bowl, mix well. Blend in semi sweet chocolate.
Shape tablespoonfuls of dough into balls. Roll each ball into a 3" long rope. Place 2 inches apart on baking sheet, bending top to resemble candy cane.
Bake 10-12 minutes or until lightly browned, cool 5 minutes on baking sheet. Transfer to wire racks, cool completely.
Microwave white chocolate as directed on package; drizzle back and forth over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
Makes approximately 4 dozen cookies.
1 8oz. pkg. of Cream Cheese, softened
1-1/2 sticks butter, softened
1 cup sugar
2 tsp. sugar
2-1/2 cups flour, sifted
1/2 tsp. baking soda
4 squares semisweet baking chocolate, melted
1 6 oz. pkg. white baking chocolate
12 - 14 peppermint candies, crushed
Preheat oven to 350 degrees.
Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add baking soda to flour and sift, then add to bowl, mix well. Blend in semi sweet chocolate.
Shape tablespoonfuls of dough into balls. Roll each ball into a 3" long rope. Place 2 inches apart on baking sheet, bending top to resemble candy cane.
Bake 10-12 minutes or until lightly browned, cool 5 minutes on baking sheet. Transfer to wire racks, cool completely.
Microwave white chocolate as directed on package; drizzle back and forth over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
Makes approximately 4 dozen cookies.
