Candy Cane Cookies



Original recipe yields 36 servings
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Nutritional

  • Serving Size: 1 (24.5 g)
  • Calories 91.3
  • Total Fat - 4.9 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 11 mg
  • Sodium - 43.8 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 5.7 g
  • Protein - 1.2 g
  • Calcium - 15.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

36
Servings
2h
Prep Time
7m
Cook Time
2h 7m
Ready In
 

Step 1

Beat 1/3 cup shortening and butter on medium speed 30 seconds.

Step 2

Add sugar and baking powder, then egg, milk, and vanilla.

Step 3

Beat in cocoa powder and as much flour as you can with mixer. Stir in remaining flour.

Step 4

Divide dough in half. Cover; chill at least 1 hour.

Step 5

Preheat oven to 375 degree F. Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface.

Step 6

Using a 4-inch candy-cane-shape cutter, cut dough.

Step 7

Place 1 inch apart on ungreased cookie sheet.

Step 8

Bake in preheated oven 7 to 9 minutes or until firm and lightly browned. Remove from cookie sheet; cool on a wire rack.

Step 9

Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.)

Step 10

Drizzle one cookie with chocolate mixture; sprinkle with candy.

Step 11

Repeat with remaining cookies.

Tips & Variations


No special items needed.

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