Chocolate-Candy Cane Cookies

Ingredients

• 1 (250 g) package philadelphia brick cream cheese, softened

• 3/4 cup butter, softened
• 1 cup sugar
• 2 teaspoons vanilla
• 1 cup flour
• 1/2 teaspoon baking soda
• 4 squares baker's semisweet chocolate, melted
• 6 squares baker's white chocolate
• 12 hard peppermint candies, crushed

Directions

1. 1

   Preheat oven to 350°F 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 semisweet chocolate.

2. 2

   Shape Tablespoons of dough into 52 balls. Roll each into 3-inch long rope, Place, 2-inches apart on baking sheets, bending top of each slightly to resemble a candy cane.

3. 3

   Bake 10-12 minutes or until lightly browned; cool 5 minutes on baking sheets. Transfer to wire racks; cool completely.

4. 4

   Microwave white chocolate as directed on package. Drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

5. 5

   NOTE: A minute or two can make the difference between perfectly baked cookies and over-baked cookies. Since oven temperatures can vary, check cookies at the lowest bake time and remove from the oven when tops are lightly browned and centers are just set.