Chocolate and Candy Cane Dipped Cookies

Ingredients:

These are my all time favorite holiday cookies. They require a nice moist sugar cookie base; attention to detail during baking is key to the rest of this cookie!

Also, I must apologize for my uneven photo coverage of the recipe; this was done during my only practice baking weekend for holiday gifts.

Ingredients:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
1 box of candy canes
1 bag of semisweet chocolate chips

Preheat the oven to 375 Degrees F.

Step 1:

Sift flour, baking powder, and salt:

Step 2:

Cream butter and sugar together, until a light color is achieved:

Assemble the dough by first blending in the eggs and milk, then slowly incorporating the dry ingredients into the wet ingredients.

Step 3:

Then, using parchment paper, roll the dough out into a tube of delight. Refrigerate for two hours:

Step 4:

Cut your tube of delight into discs of delight, and arrange them on a sheet tray lined with parchment paper:

Bake until bottoms are lightly browned, rotating every four minutes. Remove cookies from the hot tray to ensure that they don't burn.

Step 5:

Remove wrapping from the candy canes and place them in a Ziploc bag or two. Crush the candy canes up.

Step 6:

Melt the chocolate chips in your in a double boiler:

Step 7:

Place the candy cane bits on a plate for easy dipping:

Step 8:

Dip half the cookie in the chocolate, then in the crushed candy cane, and place on parchment paper to cool:

Step 9:

Arrange the chocolate and candy cane dipped cookies on an appropriately festive plate and share with friends!