Yield:
8 dozen cookiesIngredients
4 squares unsweetened baking chocolate (4 ozs)
1 1/4 c chilled butter (2 1/2 sticks)
2 c sugar
2 beaten eggs
2 t baking soda
1/2 t salt
1/3 c corn syrup
2 T water
1 T vanilla
4 c flour (packed down)
Topping:
1/4 c sugar
1/4 c finely crushed mint candy canes (about 12)
Instructions
Preheat oven to 350 degrees.
Melt butter and chocolate squares together; mix them and let cool.
Note: If you like a strong peppermint flavor, use 2 t vanilla and 1 t peppermint extract, instead of 1 T vanilla.
In large bowl, combine white sugar and eggs. Beat till pale yellow in color. Add baking soda and salt and mix them in well.
Mix in corn syrup, water and vanilla.
Note: spray measuring cup with Pam before measuring corn syrup. Then it slides right out.
Add half the flour to your bowl (2 c) Mix it in. Then add the rest, 2 more cups, and mix thoroughly.
Cover with plastic wrap and let it rest on counter, while you spray your cookie sheets with Pam and crush your candy cane.
Note: put candy canes in plastic bag and hit with mallet or rolling pin. Careful about hitting those on a ceramic counter.
Measure out 1/4 c of finely crushed candy canes and place them in a bowl. Add 1/4 c of sugar and mix with fork.
Roll dough into one-inch diameter balls with your hands. This dough may be sticky, so roll only enough for the cookies you plan to bake immediately and then put the bowl in the refrigerator.
Roll dough balls in the bowl of topping and place them on greased cookie sheet, 12 balls to a standard sheet. Flatten them lightly with metal spatula.
Bake cookies at 350 degrees for 8-10 minutes. Cool on cookie sheet for a minute and then remove to wire rack. They may stick on the cookie sheet otherwise.
