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Candy Cane Crackles Recipe

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This recipe for Candy Cane Crackles, by , is from The Koenig Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Koenig
Added: Friday, November 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1 large egg
1 tsp pure vanilla extract
8 oz candy canes or hard peppermint candies, finely crushed
4 oz bittersweet chocolate, chopped into chip-size bits

Directions:
Directions:
Preheat oven to 350 degrees - F. Line a baking sheet with a silicon baking mat or lightly butter baking sheet.

Combine flour, cocoa powder, baking soda, and salt in a medium bowl. Whisk to combine.

Combine butter and sugars in a medium bowl; cream together until light and fluffy. Scrape down the sides of bowl, add egg and vanilla; beat to combine.

With mixer on low, spoon in dry ingredients, mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.

Shape dough into 1-in. balls. Place 3 in. apart on baking sheet and flatten slightly. Bake 10 - 12 minutes.

Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 5 min. on sheet. Transfer to wire cooling rack to cool completely.

Number Of Servings:
Number Of Servings:
About 4 dozen
Personal Notes:
Personal Notes:
For best chiocolate flavor, look for good quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids. NOTE: I used Ghiradelli chocolate from WalMart.

 

 

 

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