Chocolate-Coated Candy CanesThese cookies are absolutely my favorite during the holidays. They are well worth the effort…
Chocolate-Coated Candy Canes
1 cup butter, softened 3/4 cup sugar 1/4 cup confectioners’ sugar 2 egg yolks 2 teaspoons vanilla extract 2 cups all-purpose flour 3 teaspoons ground cinnamon 2 teaspoons baking powder 2 teaspoons poppy seeds 1/4 teaspoon salt 12 ounces bittersweet chocolate, melted Red sprinkles, finely chopped pistachios and/or toasted shredded coconut, optional
In a large bowl, cream butter and sugars until light and fluffy.
Beat in egg yolks and vanilla.
Combine the flour, cinnamon, baking powder, poppy seeds and salt; gradually add to creamed mixture and mix well.
Divide dough into 36 pieces; shape each into a 6-in.
Place 2 in.
apart on greased baking sheets; curve the top of each cookie to form the handle of a candy cane.
Bake at 350° for 10-12 minutes or until edges are lightly browned.
Cool for 2 minutes before removing to wire racks to cool completely.
Dip the handle of each cookie into melted chocolate; allow excess to drip off.
Place on waxed paper; decorate with sprinkles, pistachios and/or coconut if desired.
Let stand until set.
Store in an airtight container.
Nutrition Facts 1 each:
- 141 calories, 9g fat (5g saturated fat), 25mg cholesterol, 75mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 2g protein.
Diabetic exchanges; 2 fat, 1 starch.