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Ingredients:
Philadelphia Cream Cheese, Softened. . . . 1 (8 Ounce) Package
Butter, Softened. . . . .¾ Cup
Sugar. . . . . 1 Cup
Vanilla. . . . . 2 Teaspoons
Flour. . . . .2 ½ Cups
Baking Soda. . . . . . ½ Teaspoon
Squares Baker`s Semi-sweet Baking Chocolate, Melted. . . 4
Baker`s Premium White Baking Chocolate. . . . . .1 (6 Ounce) Package
Hard Peppermint Candies, Crushed. . . . . 12
Preparation:
Preheat Oven To 350 Degrees F.
Beat Cream Cheese, Butter, Sugar And Vanilla In Large Bowl With Electric Mixer On Medium Speed Until Well Blended.
Add Flour And Baking Soda; Mix Well.
Blend In Semi-sweet Chocolate.
Shape Tablespoonfuls Of Dough Into 52 Balls.
Roll Each Ball Into 3-inch-long Rope.
Place, 2 Inches Apart, On Baking Sheet, Bending Top Of Each Slightly To Resemble A Candy Cane.
Bake 10 To 12 Minutes Or Until Lightly Browned; Cool 5 Minutes On Baking Sheet.
Transfer To Wire Racks; Cool Completely.
Microwave White Chocolate As Directed On Package; Drizzle Over Cookies.
Sprinkle With Crushed Candies.
Let Stand Until Chocolate Is Firm.
"these Candy Cane-shaped Chocolate And Peppermint Cookies Are A Festive Treat During The Holidays."
You can serve with your family and friends.
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