Candy Cane Cookies
Candy Cane Cookies
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  • 1 cup (250 ml) unbleached all-purpose flour
  • 1/4 teaspoon (1 ml) baking soda
  • A pinch of salt
  • 1/2 cup (125 ml) unsalted butter, softened
  • 3/4 cup (180 ml) brown sugar
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1 egg
  • 4 oz (115 g) white chocolate, coarsely chopped
  • 1/2 cup (125 ml) crushed candy canes
  • Preparation
  • With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper.
  • In a bowl, combine the flour, baking soda, and salt. Set aside.
  • In another bowl, cream the butter, brown sugar and vanilla with an electric mixer. Add the egg and beat until the mixture is creamy and smooth. With a wooden spoon, stir in the dry ingredients, chocolate, and candy.
  • For each cookie, with floured hands, shape a ball with 45 ml (3 tablespoons) of dough. Place six cookies per baking sheet.
  • Bake one sheet at a time, for about 7 minutes or until they start to brown around the edges. The cookies will still be very soft in the centre. Let cool completely.
  • Description
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