Busters Recipes

Chocolate and Candy Cane Dipped Cookies


Serves: 15

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
1 box of candy canes
1 bag of semisweet chocolate chips

Preheat the oven to 375 Degrees F.
Sift flour, baking powder, and salt:
Cream butter and sugar together, until a light color is achieved:

Assemble the dough by first blending in the eggs and milk, then slowly
incorporating the dry ingredients into the wet ingredients.

Then, using parchment paper, roll the dough out into a tube of delight.
Refrigerate for two hours:

Cut your tube of delight into discs of delight, and arrange them on a
sheet tray lined with parchment paper:

Bake until bottoms are lightly browned, rotating every four minutes.
Remove cookies from the hot tray to ensure that they don't burn.

Remove wrapping from the candy canes and place them in a Ziploc bag or
two. Crush the candy canes up.
Melt the chocolate chips in your in a double boiler:
Place the candy cane bits on a plate for easy dipping:

Dip half the cookie in the chocolate, then in the crushed candy cane,
and place on parchment paper to cool:

Arrange the chocolate and candy cane dipped cookies on an appropriately
festive plate and share with friends!