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- 1/3 cup shortening
- 1/3 cup butter (no substitutes)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/3 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 4 ounces white chocolate
- 2 - 4 teaspoons shortening
- 1/2 - 2/3 cup crushed peppermint candy canes
1. Beat 1/3 cup shortening and butter on medium speed 30 seconds. Add sugar and baking powder, then egg, milk, and vanilla. Beat in cocoa powder and as much flour as you can with mixer. Stir in remaining flour. Divide dough in half. Cover; chill at least 1 hour.
2. Preheat oven to 375 degree F. Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface. Using a 4-inch candy-cane-shape cutter, cut dough. Place 1 inch apart on ungreased cookie sheet. Bake in preheated oven 7 to 9 minutes or until firm and lightly browned. Remove from cookie sheet; cool on a wire rack.
3. Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.) Drizzle one cookie with chocolate mixture; sprinkle with candy. Repeat with remaining cookies. Let stand till set. Makes about 36 cookies.
- cal. (kcal) 101,
- Fat, total (g) 6,
- chol. (mg) 12,
- sat. fat (g) 3,
- carb. (g) 11,
- pro. (g) 1,
- sodium (mg) 36,
- Percent Daily Values are based on a 2,000 calorie diet
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