CHOCOLATE CANDY CANE COOKIES
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 18 sandwich cookies
Number Of Ingredients 13
Steps:
- For cookies:
- Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
- For filling:
- Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
- Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)
CANDY CANE SANDWICH COOKIES
Homemade sandwich cookies impress the heck out of folks-especially the kind made with a creamy, crushed candy cane filling and chocolate drizzle!
Provided by My Food and Family
Categories Home
Time 1h57m
Yield 45 servings, 2 cookie sandwiches each
Number Of Ingredients 8
Steps:
- Combine flour and salt. Reserve 2 Tbsp. butter; beat remaining butter with 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in flour mixture until blended.
- Divide dough in half. Shape each half into ball; flatten slightly. Wrap individually in plastic wrap. Refrigerate 1 hour.
- Heat oven to 325ºF. Roll out half the dough on lightly floured surface to 1/4-inch thickness. Use 2-inch festive cookie cutter to cut into 90 shapes, rerolling scraps as necessary. Repeat with remaining dough. Place, 1/2 inch apart, on parchment-covered baking sheets.
- Bake 12 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
- Microwave chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until almost melted, stirring every 30 sec. Beat cream cheese and reserved butter in medium bowl with mixer until blended. Add 2 Tbsp. crushed candy; mix well. Gradually beat in remaining sugar until blended. Spoon into pastry bag fitted with piping tip; use to pipe icing onto bottoms of half the cookies, adding about 1/2 tsp. to each. Cover with remaining cookies, top sides up, to make sandwiches. Drizzle with chocolate; sprinkle with remaining crushed candy. Let stand until chocolate is firm.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CANDY CANE SANDWICHES
Make and share this Candy Cane Sandwiches recipe from Food.com.
Provided by alisha.mills
Categories Candy
Time 15m
Yield 48 Sandwiches, 48 serving(s)
Number Of Ingredients 2
Steps:
- Preheat Oven to 250 degree.
- Line an ungreased cookie sheet with waffle pretzels leaving space between each.
- Unwrap kisses and place one on each waffle.
- Place in oven for 4-5 minutes until kisses are soft.
- Remove from oven and immedietly top with second pretzel pressing down to make "sandwich".
Nutrition Facts : Calories 36, Fat 0.2, SaturatedFat 0.1, Sodium 128.6, Carbohydrate 7.6, Fiber 0.3, Sugar 0.3, Protein 1
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