Thursday, December 9, 2010

Chocolate Candy Cane Cookies

Chocolate Candy Cane Cookies

1 pkg (8oz) Cream Cheese, softened
3/4 cup butter, softenend
1 cup sugar
2 tsp vanilla
2 1/2 cups flour
2 heaping Tbs cocoa
1/2 tsp baking soda
2 oz (2 squares) semi-sweet chocolate, melted
6 oz white almond bark
colored sugar sprinkles, crushed candies,

1) heat oven to 350 degree F.
2) beat cream cheese, butter, sugar and vanilla until well mixed.
3) mix in melted semi-sweet chocolate.
4) stir/whisk flour, cocoa & baking soda together.  Add to creamed mixture. Dough will be stiff and you may have to finish mixing by hand/strong spoon.
5) make small balls and roll into 3 inch long ropes. Place on baking sheet about 2 inches apart. Bend the top slightly to resemble canes.
6) bake for 10-12 minutes, until puffed up and set.
7) remove to wire racks and cool completely.
8) melt almond bark. I melted mine in a freezer zip-lock bag for about 1 minute. Follow melting instructions on the almond bark package. Clip a small bit off one corner of the bag for drizzling.
9) Working with small batches of cooled cookies, drizzle with melted bark and immediately sprinkle on decorations. Let coating firm up and then store in covered containers.

Dough will be stiff. It may seem too sticky to roll, refrigerating 30 minutes will help. I find rolling in my hands quickly worked fine. If I spend too much time on a cookie, it will soften up and get stickier. So work quickly. I also make the balls with my small cookie scoop and drop them on a glass plate that I stick in the fridge between batches. That helps to keep them cold and make for easier rolling.
Butter should be used as the texture and baking properties will change drastically if margarine or butter substitute is is used.
Also, do not over bake. Remove when centers are set.

These are quick and easy. I usually make the cookies the night before I decorate them. So it really seems quick. We love these, I love these. Mostly because they are part chocolate!!

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