Chocolate Candy Cane Cookies

Chocolate Candy Cane Cookies

Prep Time: 3 Hours

Cook Time: 9 Minutes

Difficulty: Intermediate

Servings: 36

Ingredients

• 2 sticks Salted Butter, Slightly Softened
• 1 cup Powdered (confectioner's) Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 2-½ cups Flour
• ½ cups Unsweetened Cocoa Powder
• 1 teaspoon Salt
• 4 ounces, weight (4 Squares) Almond Bark Or White Baking Chocolate (almond Bark Works Best And Is Cheaper)
• Large Handful Of Red Or Green Peppermints

Preparation Instructions

Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
Preheat oven to 375 degrees.
Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.

Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.

Butter Pecan Slice and Bake Cookies

Butter Pecan Slice and Bake Cookies

These cookies good on their own and are especially good with tea or coffee, but if you want to get creative, you can find some other uses for them. For instance, they make good ice cream sandwiches (with butter pecan ice cream, naturally) and you can dip them in white, milk or dark chocolate if you’re looking to dress them up a little bit.

Butter Pecan Slice and Bake Cookies
1 cup butter, room temperature
1/2 cup brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp salt
2/3 cup toasted pecans, chopped

In a large bowl, cream together butter and brown sugar. Mix in vanilla extract, flour and salt, mixing just until no streaks of flour remain. Stir in pecans to evenly distribute.
Form dough into a ball and place on a sheet of wax paper. Using your hands, shape the dough into a log about 2 inches across or a little less. Wrap in plastic wrap and chill in the fridge for about 2 hours, or in the freezer until you’re ready to use it (it will last a couple of weeks).
Preheat oven to 350F.
Slice dough into slices that are no more than 1/4-inch thick, allowing the dough to soften slightly before slicing if you are using frozen dough. Arrange on a parchment-lined baking sheet. Cookies will not spread very much, so you don’t need to leave too much room between them.
Bake for 12-15 minutes, until cookies are lightly browned around the edges.
Cool on sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen.