Candy Cane Kiss Cookie Bark

I have been resisting making sugar cookies this  year. (Here’s My Fav. Recipe)  I just don’t have the energy to roll, cut, and decorate even though I LOVE them so.

But alas, it is Christmas.  I made soup, sixteen of my mom’s famous cheese balls, and even did a craft…..but no desserts or cookies.  My husband just isn’t satisfied with a bowl of M & M’s and the kids are begging to make some goodies to take to our neighbors.

I bought about one hundred bags of Hershey’s Candy Cane kisses because they always run out quickly at the commissary and those things are the bomb diggity.  But even I can’t eat one hundred bags.  (Okay, maybe I don’t have one hundred bags, but I have a lot.)  So I googled Candy Cane Kiss recipes, found one that was easy enough for my daughter to make, and dug deep into my Christmas soul to grant her and a friend permission to use my Kitchen Aid. 

Thank you Abbey & Sydney for helping me make these!  They will be perfect for Santa!

Peppermint Bark Cookies
(Recipe from www.recipegirl.com some ingredients
have been modified.)

Ingredients:

·        2 cups all purpose flour

·        1/4 teaspoon salt

·        1 cup (2 sticks) unsalted butter, at room temperature

·        1 cup granulated sugar

·        1 teaspoon vanilla extract

·        1 large egg yolk

·        1 bag semi-sweet chocolate chips

·        1 cup chopped Hershey's Candy Cane Kisses (or use crumbled candy canes)

Directions:

 1. Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan.

2. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.

 3. Drop dough by the tablespoonful into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.

 4. Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle chocolate chips over cookie. Let stand until chocolate softens, about 3 minutes. Spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped candy cane kisses over the chocolate layer.

 5. Chill until chocolate is set.

 6. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.

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The Sasse Life...uber cute blog!