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Wednesday, December 15, 2010

Chocolate-Candy Cane Cookies


Hello!! It's the holiday season!! And I felt like baking something. Recipe is from my Kraft magazine but I added a little adjustment of my own; peppermint extract. Also, instead of crushed peppermint, I used crushed minty melts for an extra treat.


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup  butter, softened
1 cup sugar
2 tsp.  vanilla 
2 tsp. peppermint extract
2-1/2 cups flour
1/2 tsp.  baking soda
4 squares BAKER'S Semi-Sweet Chocolate, melted
1 pkg.  (6 squares) BAKER'S White Chocolate
12 minty peppermint candies, crushed 
 
HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in melted chocolate. (Dough will be stiff.)
ROLL tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.
BAKE 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Remove to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candy. Let stand until chocolate is firm.




 

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