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.
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 semi-sweet chocolate. Shape tablespoonfuls of dough into balls. Roll each ball into 3 inch long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble a candy cane.
Bake 10-12 minutes or until lightly brwoned; 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. Makes roughly 52 cookies.Submitted by: Erin
Labels: Cookies + Squares