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.
- Portion size 46 servings
- Credits : Holiday Celebrations: 2007
MethodA 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.)
Nutritional facts Per cookie: about
- Sodium 34 mg
- Protein 1 g
- Calories 74.0
- Total fat 4 g
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0