I have some leftover candy canes that I bought from after-Christmas sales. And then a friend of mine told me that she baked some candy cane cookies during Christmas to give to her friends and it was delicious. So, "Ding Dong", that's it, I can make some cookies with the candy canes that I have. I know chocolate and mint pair well together and I wanted to incorporate the candy cane with the cookies so my experiment began. As you can see, the candy cane melted while baking in the oven, nevertheless it still created a beautiful effect on the cookies.
- 1 stick of butter (113g), cut into 8 cubes (8 Tbsp.)
- 1 cup all-purpose flour
- 1/4 cup Hershey's Special Dark cocoa powder
- 1/2 cup powder sugar
- 1/2 tsp. salt
- 1/2 tsp. pure peppermint extract
- 1/2 tsp. pure vanilla extract
- 1 egg
- 1/4 cup crushed candy canes
1. In a food processor/stand mixer, add (A). Pulse to mix.
2. Add (B) and cut butter cubes. Pulse until a dough is almost formed.
3. Take a piece of plastic wrap, pour dough on it and knead a couple of times until a dough is formed. Then, roll the dough into a long log shape. Wrap and put in the freezer for at least 30 minutes.
4. Preheat oven to 375'F. Unroll the plastic wrap and cut the cookie dough with a knife, about 3mm thick and place on parchment paper lined baking sheet and sprinkle the top with crushed candy cane. Bake for 10-12 minutes.
5. Let cool on pan for 5 minutes before transferring them to cool completely on a wire rack. Store in air-tight container.
I am also submitting my recipe to the Original Recipe event hosted by Lore at Culinarty. Check out others' recipes around the week of 15th.