Chocolate-Coated Candy Canes |
|
 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 36 |
|
These cookies are absolutely my favorite during the holidays. They are well worth the effort to make.Edie DeSpain, Logan, Utah Ingredients:
1 cup butter, softened |
3/4 cup sugar |
1/4 cup confectioners' sugar |
2 egg yolks |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3 teaspoons ground cinnamon |
2 teaspoons baking powder |
2 teaspoons poppy seeds |
1/4 teaspoon salt |
12 ounces bittersweet chocolate, melted |
red sprinkles, finely chopped pistachios and/or toasted flaked coconut, optional |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, cinnamon, baking powder, poppy seeds and salt; gradually add to creamed mixture and mix well.
2. Divide dough into 36 pieces; shape each into a 6-in. rope. Place 2 in. apart on greased baking sheets; curve the top of each cookie to form the handle of a candy cane.
3. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
4. Dip the handle of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper; decorate with sprinkles, pistachios and/or coconut if desired. Let stand until set. Store in an airtight container. Yield: 3 dozen.
|
|