Everyone knows the invaluable place of the little black dress (lbd). Here at Immaculate, our LBD is Vanilla Sugar Cookie Dough. It’s classic and just right all on its own, but as the holidays approach, I’ve been playing with seasonal compliments to the cookies, and I wanted to share:
White Chocolate Covered and Candy-Cane Sprinkled Holiday Cookie.
1 package of Immaculate Baking Vanilla Sugar Cookie Dough
3/4 package of “white baking chips”
4 small candy canes or peppermint candies (and a little aggression since we are going to smash these)
A small baggie, something to smash candy with (yes, I used an office stapler), and a sheet of waxed or parchment paper.
Bake the cookies as directed and put on wire racks to cool.
When the cookies are cool, put candies in a sealed bag and pulverize. Pour onto a small, flat dish.
Put the white chips in a bowl and microwave for about a minute until melted (but not bubbling!). Give the white chocolate a stir.
Lay out a piece of parchment or waxed paper, and go!
Dip each cookie about halfway into the warm chocolate. If you do a light layer, it will harden up better (and travel better). Then dip the cookie (gooey side) into the candy. Lay on the paper to dry. Repeat . . . . sample . . . .repeat . . . .sample . . . share if you must!
Let us know what you’re cooking up for the holidays!