Prep Time:30 min |
Total Time: 42 min | Makes: 26
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
- 1 pkg. (6 squares) BAKER'S White Chocolate
- 12 hard peppermint candies, crushed
HEAT oven to 350ºF. Beat cream cheese, butter, sugar and vanilla 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 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.
BAKE 10 to 12 min. or until lightly browned; cool 5 min. on baking sheets. 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.