White Chocolate Candy Cane Drops
Source of Recipe
adapted from BHG Christmas Cookies 2005
List of Ingredients
8 oz. white chocolate baking squares with cocoa butter
½ cup butter, softened
1 cup sugar
1 tsp. baking powder
¼ tsp. salt
2 eggs
1 tsp. vanilla
2 ¾ cups flour
2/3 cup finely crushed peppermint candy canes
Recipe
Preheat oven to 375 degrees. Line cookie sheet with parchment paper; set aside. Chop 4 oz. of the white chocolate; set aside. In a small saucepan, cook and stir the remaining 4 oz. white chocolate over low heat until melted. Set saucepan aside to cool chocolate slightly.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla. Beat in melted white chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the chopped white chocolate and crushed candy canes.
Drop dough by rounded teaspoons 2” apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until cookies are lightly browned around edges. Transfer cookies to a wire rack and let cool.
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