Candy Cane Cookies
Created by Fizzybrat on September 26, 2017
- Servings: 36
- Prep Time: 2h
- Cook Time: 7m
- Recipe #28232
Ingredients
- 1/3 cup shortening
- 1/3 cup butter (no substitutes)
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/3 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 4 ounces white chocolate
- 2 to 4 teaspoons shortening
- 1/2 to 2/3 cup crushed peppermint candy canes
How to Make
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Step 1: Beat 1/3 cup shortening and butter on medium speed 30 seconds.
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Step 2: Add sugar and baking powder, then egg, milk, and vanilla.
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Step 3: Beat in cocoa powder and as much flour as you can with mixer. Stir in remaining flour.
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Step 4: Divide dough in half. Cover; chill at least 1 hour.
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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.
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Step 6: Using a 4-inch candy-cane-shape cutter, cut dough.
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Step 7: Place 1 inch apart on ungreased cookie sheet.
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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.
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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.)
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Step 10: Drizzle one cookie with chocolate mixture; sprinkle with candy.
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Step 11: Repeat with remaining cookies.
Nutritional Facts
- 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