Chocolate-Candy Cane Cookies

Chef mariajane's Note:

This is a recipe to be made during the Holiday season - so delicious and so easy!!

• Total Time: 12 mins
• Prep Time: 0 mins
• Cook Time: 12 mins

Ingredients:

Yield: 26 candy c ...

• 1 (250 g) package philadelphia brick cream cheese , softened
• ¾ cup butter , softened
• 1 cup sugar
• 2 teaspoons vanilla
• 1 cup flour
• ½ teaspoon baking soda
• 4 squares baker's semisweet chocolate , melted
• 6 squares baker's white chocolate
• 12 hard peppermint candies , crushed

Directions:

1. Preheat oven to 350°F Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semisweet chocolate.
2. Shape Tablespoons of dough into 52 balls. Roll each into 3-inch long rope, Place, 2-inches apart on baking sheets, bending top of each slightly to resemble a candy cane.
3. Bake 10-12 minutes or until lightly browned; cool 5 minutes on baking sheets. Transfer to wire racks; cool completely.
4. Microwave white chocolate as directed on package. Drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
5. NOTE: A minute or two can make the difference between perfectly baked cookies and over-baked cookies. Since oven temperatures can vary, check cookies at the lowest bake time and remove from the oven when tops are lightly browned and centers are just set.