This week I received the Kraft Food & Family Magazine and it has a lot of great holiday recipes - just in time for the FIF Cookie Edition! I haven't tried this recipe yet, but I sure plan on making it soon!
Ingredients: 1. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 2. 3/4 cup (1-1/2 sticks) butter, softened 3. 1 cup sugar 4. 2 tsp. vanilla 5. 2-1/2 cups flour 6. 1/2 tsp. baking soda 7. 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted 8. 1 pkg. (6 oz.) BAKER'S Premium White Baking Chocolate 9. 12 hard peppermint candies, crushed
Directions: PREHEAT oven to 350ºF. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.
SHAPE tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.
BAKE 10 to 12 min. or until lightly browned; cool 5 min. on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.