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Ingredients
- 1 1/2 c. All purpose flour
- 2 Tbsp. Unsweetened cocoa pwdr
- 1/8 tsp Baking pwdr
- 6 ounce Unsweetened chocolate, (not bittersweet)
- 1 stk unsalted butter
- 1 c. Sugar
- 2 lrg Large eggs
- 1 tsp Vanilla Parchment paper for lining baking sheets
- 8 sm Candy canes, (about 2 1/2 ounces total)
Directions
- Into a bowl sift together flour, cocoa pwdr, and baking pwdr. Chop chocolate and in a small heavy saucepan heat with butter over very low heat, stirring till smooth. Remove pan from heat and stir in sugar.
- Transfer chocolate mix to a large bowl and cold 10 min. Stir in Large eggs and vanilla till just combined. Stir in flour mix till just combined.
- Halve dough and roll out each half between sheets of waxed paper into an 11 1/2-inch round (about 3/16-inch thick). Remove top sheet of waxed paper from each round and with a 1 1/2-inch round cutter cut rounds, leaving all of dough on waxed paper. Cut a 3/4-inch diameter hole in center of half of rounds (use wide end of a pastry tip). Don't remove any of cut outs from dough; keep rounds intact on waxed paper. Replace sheets of waxed paper and stack dough on a baking sheet. Refrigeratedough till hard, at least 4 hrs, and up to 3 days.
- Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper.
- Finely chop candy canes. Transfer dough rounds, still between sheets of waxed paper, to a work surface. Remove top sheet of waxed paper from each dough round. Replace waxed paper loosely and flip over each waxed paper enclosed dough round.
- From each dough round remove and throw away sheet of waxed paper now on top (this process prevents cookies form sticking to waxed paper). Lift cut out centers and scraps from waxed paper and reroll them to make more 1 1/2-inch solid rounds and rings in same manner, chilling till hard. Center rings on top of solid rounds and fill each center with about 1/4 tsp. minced candy cane.
- Arrange cookies about 1/2-inch apart on baking sheets. Bake cookies in batches in lower third of oven 8 min, or possibly just till candy begins to heat (not liquefy). With a spatula transfer cookies to racks to cold completely. Cookies keep, layered between sheets of waxed paper in airtight containers at room temperature, 1 week.
- Yield: About 60 cookies
- NOTES :
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