Candy Cane Cookies
1 cup butter, softened
1 cup sugar
½ cup milk
1 teaspoon vanilla
½ teaspoons peppermint extract (optional)
1 egg
3 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups milk chocolate chips
1 cup crushed peppermint candy cane
In a large mixing bowl, cream together butter and sugar. Add milk, vanilla, peppermint, and egg and mix well. Add flour, baking powder, and salt and mix until well combined. Wrap dough in plastic wrap and chill for about 2 hours (or up to 4 days).
Divide dough into 32 cookie-sized (1.25 ounce) balls. Sprinkle working surface with sugar, and roll each ball into a 9-inch snake, coating with sugar. Place onto baking tray and curve top of snake to form a candy cane shape. Bake at 350 degrees for about 12 to 15 minutes. The cookies should be crisp but not over-browned.
Melt milk chocolate and drizzle over tops of cookies. Or use a disposable pastry bag, to pipe out chocolate stripes. Or dip cookies into the chocolate. Sprinkle crushed candy cane over chocolate-coated cookies. Chill until chocolate is firm.
1 cup sugar
½ cup milk
1 teaspoon vanilla
½ teaspoons peppermint extract (optional)
1 egg
3 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups milk chocolate chips
1 cup crushed peppermint candy cane
In a large mixing bowl, cream together butter and sugar. Add milk, vanilla, peppermint, and egg and mix well. Add flour, baking powder, and salt and mix until well combined. Wrap dough in plastic wrap and chill for about 2 hours (or up to 4 days).
Divide dough into 32 cookie-sized (1.25 ounce) balls. Sprinkle working surface with sugar, and roll each ball into a 9-inch snake, coating with sugar. Place onto baking tray and curve top of snake to form a candy cane shape. Bake at 350 degrees for about 12 to 15 minutes. The cookies should be crisp but not over-browned.
Melt milk chocolate and drizzle over tops of cookies. Or use a disposable pastry bag, to pipe out chocolate stripes. Or dip cookies into the chocolate. Sprinkle crushed candy cane over chocolate-coated cookies. Chill until chocolate is firm.
