Monday, December 20, 2010
White Chocolate Candy Cane Drops
8 oz. white chocolate baking squares or 8 oz. white chocolate chips. (Try to use chocolate with cocoa butter, as this will make the most tender cookies).
1 cup sugar
1/2 cup butter, softened
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 3/4 cups flour
2/3 cup crushed peppermint candy canes
Chop 4 oz. of the white chocolate (not necessary if using chips) and set aside. In a small saucepan, cook the remaining 4 oz. chocolate over low heat until melted. Cool slightly. In a large mixing bowl, beat butter with electric mixer on medium or high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined. Beat in eggs and vanilla. Beat in melted white chocolate. Beat in as much flour as you can with the mixer. Stir in the rest by hand. Stir in the remaining 4 oz. white chocolate or chocolate chips and crushed candy canes. Drop by rounded teaspoons two inches apart onto a cookie sheet lined with parchment paper or waxed paper. Or you can use stoneware with no paper. Bake 8-10 minutes (longer on stoneware) at 375 degrees or until lightly browned around the edges. Transfer to wire rack and cool. Makes about 50. Store cookies in layers between waxed paper in an airtight container.
Note: I have found that it is best not to have the candy canes pulverized into powder, but to just try to get them into small pieces.