Tuesday, December 30, 2008

Candy Cane Chocolate Crackle Cookies

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1 large egg, beaten lightly
2 tablespoons confectioners' sugar plus additional for dusting hands
*4 crushed candy canes mixed with 2 TBL sugar

In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, and salt and, using finger, blend in butter. Stir in egg until mixture is blended. Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.

Preheat oven to 400°F. and lightly grease 2 baking sheets.
Spoon level teaspoons of dough onto a sheet of wax paper. Put 2 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking time, 8 to 10 minutes, or until cookies are just set. Sprinkle with crushed candy canes right out of the oven. Cool cookies on racks.

FYI- these will not last probably more than a day, since the candy cane will start to melt over time.

Remeber these here?

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3 Lovely Comments:

The Food Librarian said...

I love chocolate crackles...and to add mint sounds fantastic!!! Awesome.

Chrystina said...

The Chocolate Crinkles are my favorite!! I had never heard, or thought of adding peppermint candies to them! How divine! Can't wait to try these!!

Anonymous said...

These are yummy and very easy. The only thing is it did not yield as many as it said and I made mine small so double the recipe!!

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