This is my second candy-inspired Christmas cookie recipe. This one is all about candy canes. And also chocolate. And also coffee. Anyway. Let’s see what Wikipedia can teach us about candy canes!
Check out the other recipes from this series:
According to legend… once upon a time… many years ago… in a land far, far away… in 1670, on Christmas Eve, a German choirmaster of the Cologne Cathedral wanted some kids to just be quiet! Come on! So he asked a local confectioner to make some sweet sticks for them. He requested a crook be placed at the top of each stick as a reminder of the shepherds who visited the baby Jesus. Candy canes quickly spread to other parts of Europe and were handed out at Nativity plays. Candy canes have been decorating Christmas trees since 1882.
Making homemade candy canes is really hard but if you want to give it a shot try this recipe from Food Network. If you’d rather buy a box of them for a couple bucks… Well, no one is here to judge you. Try some of the recipes below.
Peppermint Mocha Biscotti
1/3 cup butter, softened
1/3 cup sugar
2 eggs, beaten
1 teaspoon peppermint extract
2 tablespoons (.14 oz) instant coffee powder dissolved in 2 teaspoons hot water
1 ½ cups whole wheat all-purpose flour
½ teaspoon baking powder
2 oz semisweet baking chocolate, grated
½ cup crushed candy canes (6-7 candy canes)
3/4 cup semisweet chocolate chips
½ cup semisweet chocolate chips
2 teaspoons shortening
¼ cup crushed candy canes (3-4 candy canes)
Cream together butter and sugar.
Add eggs, peppermint extract and coffee .
In a separate bowl, sift or whisk together flour, baking powder and salt.
Add grated chocolate, crushed candy canes and chocolate chips.
Gradually add dry ingredients to wet.
Shape dough into a 10 by 3 inch rectangle.
Wrap tightly in plastic wrap and chill overnight or for at least 1 hour.
Bake on greased cookie sheet at 350° F for 25-30 minutes or until firm and golden brown.
Remove to wire rack and cool 15 minutes.
Transfer to cutting board and cut on diagonal into ½ inch slices.
Place cookies cut side down on greased baking sheets,
Bake for 5 minutes at 350° F.
Gently flip cookies over so that opposite cut side is down.
Bake for an additional 5 minutes.
Remove to wire racks to cool.
Melt chocolate chips and shortening in microwave until smooth.
Dip one end of completely cooled cookie into chocolate and allow excess to drip off.
Sprinkle end with peppermint candies.
Allow to set on parchment paper.
Repeat with remaining cookies.