Soft, chewy cookies sprinkled with colourful candy cane make a festive gift. You can also stick the peppermint pops into a plastic foam ball for a novel gift of a centrepiece.
- Portion size 48 servings
- Credits : © CanadianLiving.com
Grease or line rimless baking sheets with parchment paper; set aside.
In food processor, crush 1/3 cup (75 mL) of the candy canes almost to fine powder; set aside.
In bowl, beat together butter and brown and granulated sugars until light and fluffy; beat in egg and vanilla. In separate bowl, stir together flour, baking powder, baking soda, salt and pulverized candy canes; gradually stir into butter mixture with wooden spoon.
Drop by tablespoonfuls (15 mL) onto prepared pans. Slide lollipop stick under bottom half of each cookie. Bake in centre of 375°F (190°C) oven for 6 minutes. Remove from oven.
Sprinkle remaining chopped candy cane over cookies, pressing gently into each. Bake for 5 to 8 minutes longer or until golden. Let cool on pan on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 4 days.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 60 mg
- Protein 1 g
- Calories 99.0
- Total fat 4 g
- Cholesterol 15 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
- Iron 3.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 4.0