Candy Cane Cookie
- 1 pkg (16.5 oz or 468 g) refrigerated sugar cookie dough
- 6 candy canes, unwrapped (½ cup/125 mL crushed)
- 1 pkg (12 oz/350 g) white chocolate morsels (2 cups/500 mL)
Preheat the oven to 350°F (180°C). Form the dough into a ball and place it in the center of the White Large Round Stone; flatten the dough slightly with the palm of your hand. Lightly flour the dough and the Baker’s Roller®. Roll the dough to an even thickness to within ½" (1 cm) from the edge of the stone.
Bake for 18-20 minutes or until the dough is light golden brown. While the cookie is baking, place the unwrapped candy canes in a large resealable plastic bag. Crush the candy into small pieces using the flat side of the Meat Tenderizer and set the candy chips aside.
Remove the cookie from the oven to a Stackable Cooling Rack. Immediately sprinkle the morsels evenly over the cookie, leaving a 1" (2.5 cm) edge on the cookie. Let it stand 2-3 minutes or until the morsels begin to melt. Using a Small Spreader, spread the morsels into a thin, even layer, leaving the edges exposed. Sprinkle the crushed candy over the cookie.
- 1 cookie
Nutrients per serving:
Calories 300, Total Fat: 13 g, Saturated Fat 6 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 46 g, Fiber 0 g, Protein 3 g