Ingredients:
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup butter, softened
1 cup sugar
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
4 squares Baker's Semi-Sweet Chocolate, melted
Directions:
Heat oven to 350ºF. Beat first 4 ingredients in large bowl with mixer until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. Shape tablespoonfuls of dough into balls; roll each into 3-inch rope. Place, 2 inches apart, on baking sheets, bending top of each to resemble candy cane.
Bake 10 to 12 min. or until lightly browned; cool 5 min. on baking sheets. Remove to wire racks; cool completely.
To top, melt white chocolate chips and drizzle over the cookies. Before the chocolate set, sprinkle with crushed candy canes.
I have to say that this recipe was so straightforward and easy to make that I don't really have any advice to add. The dough was easy to work with and the baking time was exact. The recipe says it yields 52 cookies and I ended up with 48 so no complaints there either. The one mistake I made was not crushing the candy canes very evenly which left me with big chunks on some cookies and not much more than dust on others. But these cookies are so simple and delicious that they will definitely be made again next Christmas!
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