Candy Cane Cookies
September 26, 2017
- 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
Beat 1/3 cup shortening and butter on medium speed 30 seconds.
Add sugar and baking powder, then egg, milk, and vanilla.
Beat in cocoa powder and as much flour as you can with mixer. Stir in remaining flour.
Divide dough in half. Cover; chill at least 1 hour.
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.
Using a 4-inch candy-cane-shape cutter, cut dough.
Place 1 inch apart on ungreased cookie sheet.
Bake in preheated oven 7 to 9 minutes or until firm and lightly browned. Remove from cookie sheet; cool on a wire rack.
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.)
Drizzle one cookie with chocolate mixture; sprinkle with candy.
Repeat with remaining cookies.
Tips & Variations
No special items needed.