1 1/2 cups (3 sticks) unsalted butter, softened
1 cup confectioners' sugar
2/3 cup granulated sugar
1 tablespoon vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
4- 1 oz squares Almond Bark
crushed soft striped peppermint candies
Preheat oven to 350 degrees.
Cream butter and sugar. Add vanilla and mix well. In a small bowl mix the dry cookie ingredients. Gradually add the dry ingredients to the wet ingredients while mixing slowly. Wrp the dough in saran wrap or wax paper. Place dough in refrigerator for about 2 hours.
Roll dough into about a 4 inch snake about as big around as your little finger. Place on cookie sheet. Curve one end down to make it look like a candy cane.
Bake for 15 minutes. Allow to cool for two minutes and then transfer to a wire rack. Cool completely.
Chop almond and place into a zipper baggie. (Do Not Zip) Place the bag into a microwave safe bowl. Microwave on high for 30 seconds. Knead the bark with your fingers. Careful it might be hot. If all of the bark is not melted microwave more at 15 second intervals.
Place foil or wax paper underneath the wire
Cut a small corner off the bag and drizzle onto cookies. Sprinkle crushed candies ontop of the almond bark.
Store at room temperature in an airtight container.
Not a NESTLÉ®-tested recipe.