Chocolate-Candy Cane Cookies

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

• Ready In: 12 mins
• Yields: 26 candy canes

Ingredients

• 1 (250 g) package  philadelphia brick cream cheese, softened
• 3⁄4 cup butter, softened
• 1  cup sugar
• 2  teaspoons vanilla
• 1  cup flour
• 1⁄2 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.