Candy Cane Cookies

By The Canadian Living Test Kitchen

217 people added this to their Recipe Box

This recipe makes 46 servings

Nutritional Info
Per cookie: about	-
cal	7474 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	10 g10g carb
fibre	00 fibre
chol	11 mg11mg chol
sodium	34 mg34mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	33 vit A
folate	55 folate

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Use a heavy pan or rolling pin to crush the candy canes, then shake through a fine sieve to remove the powdery bits. Avoid the food processor because it will crush them to dust. Instead of candy canes, you can cut the dough into a variety of holiday shapes.

Ingredients

2/3 cup unsalted butter 2/3 2/3cup cupunsalted butter
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1 egg 1 1eggeggs
1 tsp vanilla 1 1tsp tspvanilla
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1/3 cup cocoa powder 1/3 1/3cup cupcocoa powder
1/2 tsp baking powder 1/2 1/2tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
Icing:
3 oz chopped white chocolate 3 3oz ozchopped white chocolate
1/3 cup crushed candy canes 1/3 1/3cup cupcrushed candy canecandy canes or peppermint candies

Preparation

A piping bag makes decorating easy. Watch the Test Kitchen show you how easy it is to make a your own piping bag out of simple parchment paper.

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with brown and granulated sugars until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt ; stir into butter mixture in 3 additions. Divide in half; shape into discs. Wrap each and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 2 days.)

Between waxed paper, roll out each disc to scant 1/4-inch (5 mm) thickness. Using 4-inch (10 cm) candy cane cutter, cut out shapes, rerolling scraps. Place, 1 inch (2.5 cm) apart, on prepared pans; freeze until firm, about 15 minutes.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm and light brown, 7 to 9 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.

Icing: In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate. Let cool slightly. Using parchment paper cone, pipe chocolate stripes over cookies. Immediately sprinkle with candy canes. Let stand until set, about 1 hour. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 2 weeks.)

Source : Holiday Celebrations: 2007