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Janet Keeler’s Candy Cane Puffs
A bit of red food coloring in the melted white chocolate makes the puffs look like they’ve been baked by Santa’s elves themselves. These Candy Cane Puffs are favorites among kids and kids at heart.
Makes 4 dozen.
- 1/2 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 1 egg
- 1 cup confectioner’s sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 8 ounces white chocolate baking pieces, melted
- 1/2 cup finely chopped candy canes
Stir together flour and salt in medium-sized bowl. Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint extract and vanilla.
On low speed, beat in flour mixture. Wrap dough in plastic wrap; refrigerate 1 hour.
Preheat oven to 375 degrees. Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned; cookie tops will not be brown at all. Transfer cookies to wire racks to cool completely.
Brush melted white chocolate on top and sprinkle with crushed candy canes.