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Candy Cane Sandwich Cookies
Candy Cane Sandwich Cookies

Candy Cane Sandwich Cookies

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Cook Minutes 1 Hr 57 Min
Prep : 30 Min Cook: 1 Hr 27 Min
Creamy PHILLY-mint icing sandwiched between tender chocolate-drizzled cookies
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45 Servings
Servings
Original recipe yields 45 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 cups flour
1 tsp. salt
2 cups unsalted butter, softened, divided
3 cups icing sugar, divided
2 tsp. vanilla
2/3 cup Baker's Semi-Sweet Chocolate Chips
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/3 cup crushed candy canes, divided
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How do I make it ?
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Step 1
Combine flour and salt. Reserve 2 Tbsp. butter; beat remaining butter with 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in flour mixture until blended.
Step 2
Divide dough in half. Shape each into ball; flatten slightly. Wrap individually in plastic wrap. Refrigerate 1 hour.
Step 3
Heat oven to 325ºF. Roll out half the dough on lightly floured surface to 1/4-inch thickness. Use 2-inch festive cookie cutter to cut into 90 shapes, rerolling scraps as necessary. Repeat with remaining dough. Place, 1/2 inch apart, on parchment-covered baking sheets.
Step 4
Bake 12 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Step 5
Beat cream cheese and reserved butter in medium bowl with mixer until blended. Add 2 Tbsp. crushed candy; mix well. Gradually beat in remaining sugar until blended. Spoon into pastry bag fitted with piping tip; use to pipe icing onto bottoms of half the cookies, adding about 1/2 tsp. to each. Cover with remaining cookies, top sides up, to make sandwiches. Drizzle with melted chocolate; sprinkle with remaining crushed candy. Let stand until chocolate is firm.
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Variation
Omit candy canes. Stir 1/2 tsp. of your favourite extract, such as mint, into the prepared icing before piping onto cookies as directed. Then, top chocolate-drizzled cookies evenly with 3 Tbsp. of your favourite coloured sprinkles.
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Note
If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon icing into bag, then cut small piece off one bottom corner of bag; use to pipe icing onto bottom sides of cookies as directed.
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Tip
To melt chocolate chips, microwave on medium for 1:30 to 2 min. or until melted, stirring every 30 seconds
NutritionTitleCont_Left-Bracket
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 6 g
30 %
Cholesterol 25 mg
Sodium 65 mg
3 %
Carbohydrate 20 g
Fibre 1 g
Sugars 11 g
Protein 2 g
Vitamin A
8 %
Vitamin C
0 %
Calcium
0 %
Iron
4 %
Servings
45 servings, 2 cookie sandwiches (30 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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