Thursday, December 27, 2007
Another Christmas Cookie...
This one came from my Kraft food magazine. My friend/co-worker Michelle and I made cookies for all of the other girls in the office. And this was one of our favorites. We also made sugar cookies and buckeyes, but didn't take pictures of those. Next time I make these I will make sure to roll them into thinner ropes. Our's puffed up a lot more than I thought they would.
Chocolate Candy Cane Cookies
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 pkg. (6 oz.) BAKER'S Premium White Baking Chocolate (we dyed half of the white chocolate red with red food coloring)
12 hard peppermint candies, crushed (we didn't have any so we skipped this part)
PREHEAT oven to 350ºF. 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. (Dough will be stiff.)
ROLL tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.
BAKE 10 to 12 min. or until puffed and set; cool 5 min. on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.