Double Chocolate Christmas Sugar Cookies
2 cups all purpose flour
1/2 tsp baking powder
1 stick butter softened
1 cup sugar
1 tsp vanilla extract
1 large egg
1 1/2 cups dark chocolate chips
1 1/2 cups white chocolate chips
2 candy canes crushed in a snack bag with a rolling pin
Combine the flour and baking powder in a bowl. Using a hand or stand mixer, beat the butter and sugar until creamy and light. Add the vanilla and egg and beat for a further 2-3 minutes.
On low speed gradually add the flour until the dough forms into a ball. Cover with plastic wrap and chill for 30 minutes.
Cut the dough in half and using a rolling pin, roll the dough out on a well-floured surface until about 1/4 inch thick.
With a 2-3 inch cookie cutter, cut out circles from the dough and transfer them to a baking sheet lined with parchment paper. Repeat until all of the dough has been used.
Preheat the oven to 350 degrees F. Bake in the oven for 13 minutes and then let cool while you melt the chocolate.
In microwave safe bowls melt 1 1/2 cups dark chocolate chips in one bowl and 1 1/2 cups white chocolate chips in another.
Dip one half of each cookie into the dark chocolate and place back onto the parchment paper. Sprinkle some of the crushed candy cane on top of the chocolate. Drizzle the un-dipped half with the white chocolate.
Recipe and image courtesy of www.foodnessgracious.com