Candy Cane Cookies
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.
Servings: 46 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 74 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | trace |
| chol | 11 mg |
| sodium | 34 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 3% |
| folate | 5% |
-
2/3 cup (150 mL) unsalted butter
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1/3 cup (75 mL) cocoa powder
1/2 tsp (2 mL) each baking powder and baking soda
1/4 tsp (1 mL) salt
Icing:
3 oz (90 g) chopped white chocolate
1/3 cup (75 mL) crushed candy canes or peppermint candies
Preparation:
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 sa< 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.)
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 sa< 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
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