Chocolate Candy Cane Cookies

Name: Chocolate Candy Cane Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 414 milliliters all purpose flour; 1 large egg; 113 grams 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about; 1 teaspoons peppermint extract; 237 milliliters powdered sugar; 2 drops (or more) red food coloring; 0 teaspoons salt; 237 milliliters sugar; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 118 milliliters unsweetened cocoa powder (preferably Dutch-process)

This recipe makes 18 servings with 216 calories, 2g of protein, and 8g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up powdered sugar, butter, peppermint candies, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg.

Ingredients you will need

Butter

Cocoa Powder

All Purpose Flour

Sugar

Salt

Egg

Equipment you will use

Hand Mixer

Whisk

Bowl

Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Ingredients you will need

Dough

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Baking Sheet

Oven

Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack).

Equipment you will use

Baking Sheet

Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes.

Ingredients you will need

Equipment you will use

Oven

Transfer chocolate cookies to racks and cool completely.

Ingredients you will need

Chocolate Cookies

Using electric mixer, beat powdered sugar and butter in medium bowl until well blended.

Ingredients you will need

Powdered Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired.

Ingredients you will need

Peppermint Extract

Food Color

Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Ingredients you will need

Peppermint

Spread

Place crushed candy canes on plate.

Ingredients you will need

Candy Cane

Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Ingredients you will need

Candy

Roll