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Enjoy this recipe from Christmas Cookie Jar Cookbook.
Submitted by: Diana Decker from Kerhonkson, NY
1 c. margarine, softened
2/3 c. sugar
2/3 c. dark brown sugar, packed
1 t. vanilla extract
1 t. peppermint extract
2 eggs, beaten
2 c. all-purpose flour
3/4 c. baking cocoa
1 t. baking soda
1/2 t. salt
1/2 c. candy canes, crushed
Combine margarine, sugars, extracts and eggs in a large bowl; mix well. Add remaining ingredients except candy canes; blend well. Chill for 15 minutes, or until dough is easy to handle. Roll well-rounded teaspoons of dough into balls; place on parchment paper-lined baking sheets. Bake at 325 degrees for 11 to 13 minutes, or until cookies are puffed and centers are set. Remove from oven; with back of a spoon, immediately and gently make a well in center of cookies. Spoon about 1/2 teaspoon of crushed candy into well. Let stand for 2 to 3 minutes before removing from baking sheet. Makes 3-1/2 dozen. | |
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Combine margarine, sugars, extracts and eggs in a large bowl; mix well. Add remaining ingredients except candy canes; blend well. Chill for 15 minutes, or until dough is easy to handle. Roll well-rounded teaspoons of dough into balls; place on parchment paper-lined baking sheets. Bake at 325 degrees for 11 to 13 minutes, or until cookies are puffed and centers are set. Remove from oven; with back of a spoon, immediately and gently make a well in center of cookies. Spoon about 1/2 teaspoon of crushed candy into well. Let stand for 2 to 3 minutes before removing from baking sheet. Makes 3-1/2 dozen. |
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