Chocolate Candy Cane Cookies

Chocolate Candy Cane Cookies

Community Classics .
Edited on Jan 03, 2009

These cookies are so pretty and tasty. They are wondreful for a fancy party or a giving as a gift. They are great for any Christmas event. The cookie practically melts in your mouth.


Cookie Dough
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.

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