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.
