Chocolate Candy Cane cookies

Agnes Ward Stratford, ON    Made by Cari and Zander

350°F 8-10 min.      YIELD:                                 REFRIGERATE

Cookie Ingredients:

¾ cup butter, softened

1 pkg 8oz. cream cheese softened

1 cup granulated sugar

4 oz. semisweet chocolate, melted and cooled

2 tsp vanilla extract

2 ½  cups all-purpose flour

½ tsp baking soda

Drizzle:

6 oz. white baking chocolate

2/3 cup crushed spearmint candies

·       In a large bowl, cream the butter, cream cheese and sugar until fluffy.

·       Beat in melted chocolate and vanilla.

·       Combine flour and baking soda; gradually add to creamed mixture and mix well.

·       Refrigerate for 1 hour.

·       Divide dough into 48 pieces; shape each into a 3-inch rope. Place 2 inches apart on parchment lined baking sheets, curve the top of each cookie to form the handle of the candy cane.

·       Bake at 350 for 8-10 minutes or until set. Cool for 1 minute before moving parchment to wire rack to cool completely.

·       Melt chocolate in microwave – in 20 second increments, stirring after each 20 seconds – until smooth.

·       Drizzle over cookies and sprinkle with candies. Let stand until set.