Saturday, December 11, 2010

White Chocolate Candy Cane Cookies

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These little sweets are ready for a cookie exchange tomorrow.  They were very easy to make, and even though I'm not crazy about peppermint, they are really tasty!  You can even make the dough a day ahead (which is what I prefer to do anyway) and they bake up nicely.


One little note of caution though...The recipe calls for finely crushed candy canes.  You might want to make sure you don't have too much peppermint "dust" in with your crushed candy canes, otherwise the cookies will be a lovely shade of pink.  Pink cookies are great, but...maybe another time.  So...my suggestion is to sift out some of the peppermint dust after you crush the candy canes.   Just a suggestion!


Look at the melted candy cane!  Love this for some reason!  ??



They make people happy...even sleepy little folks.  Bake some!  Here is the recipe.

White Chocolate Candy Cane Drops

8  ounces  white chocolate baking squares (with cocoa butter)
1/2  cup  butter, softened
1  cup  sugar
1  teaspoon  baking powder
1/2  teaspoon  salt
2    eggs
1  teaspoon  vanilla
2-3/4  cups  all-purpose flour
2/3  cup  finely crushed peppermint candy canes

Directions

1. Preheat oven to 375 degrees F. Line cookie sheet with parchment paper; set aside. Chop 4 ounces of the white chocolate; set aside. In a small saucepan, cook and stir the remaining 4 ounces white chocolate over low heat until melted. Set saucepan aside to cool chocolate slightly.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in melted white chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the chopped white chocolate and crushed candy canes.
3. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes or until cookies are lightly browned around edges. Transfer cookies to a wire rack and let cool. Makes about 50 cookies.

Source:  adapted from Better Homes & Gardens

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