Candy Cane Cookies
This recipe makes 46 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 74 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 0 |
| chol | 11 mg |
| sodium | 34 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 3 |
| folate | 5 |
- Portion size: 46 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.
Ingredients
- 2/3 cup 2/3cupunsalted butter
- 1/2 cup 1/2cuppacked brown sugar
- 1/4 cup 1/4cupgranulated sugar
- 1 1eggeggs
- 1 tsp 1tspvanilla
- 2 cups 2cupsall-purpose flour
- 1/3 cup 1/3cupcocoa powder
- 1/2 tsp 1/2tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1/4 tsp 1/4tspsalt Icing:
- 3 oz 3ozchopped white chocolate
- 1/3 cup 1/3cupcrushed 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
