The following cookie recipe was made and shared at my 2007 Holiday Cookie Swap. You can read about it and get other cookie recipes from the event HERE.
1 cup sugar
2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
4 squares BAKER’S Semi-Sweet Baking Chocolate, melted
1 (6 ounce) package BAKER’S Premium White Baking Chocolate
12 hard peppermint candies, crushed
Preheat oven to 350 degrees. 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 semi-sweet chocolate.
Shape tablespoonfuls of dough into 52 balls. Roll each ball into a 3 inch long rope. Place 2 inches apat on a baking sheet, bending top of each slightly to resemble a candy cane.
Keep the dough rolls small and tight and let your pan cool between sets. Otherwise, you’ll end up with giant slugs! I broke down and used a cookie press which also works great!
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