Makes: about 36 cookies

 

Ingredients

• 1/3 cup shortening
• 1/3  cup butter (no substitutes)
• 3/4  cup sugar
• 1  teaspoon baking powder
• 1  egg
• 2  tablespoons milk
• 1  teaspoon vanilla
• 1/3  cup unsweetened cocoa powder
• 1 3/4  cups all-purpose flour
• 4  ounces white chocolate
• 2  to 4 teaspoons shortening
• 1/2  to 2/3 cup crushed peppermint candy canes

Directions

1. Beat 1/3 cup shortening and butter on medium speed 30 seconds. Add sugar and baking powder, then egg, milk, and vanilla. Beat in cocoa powder and as much flour as you can with mixer. Stir in remaining flour. Divide dough in half. Cover; chill at least 1 hour.

2. Preheat oven to 375 degree F. Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface. Using a 4-inch candy-cane-shape cutter, cut dough. Place 1 inch apart on ungreased cookie sheet. Bake in preheated oven 7 to 9 minutes or until firm and lightly browned. Remove from cookie sheet; cool on a wire rack.

3. Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.) Drizzle one cookie with chocolate mixture; sprinkle with candy. Repeat with remaining cookies. Let stand till set. Makes about 36 cookies.

Royal icing

For cake and cookie decorators, royal icing is indispensable. Think of it as sweet, edible “glue” that holds together or attaches finished tiers of cake, ices cookies, creates decorations, and allows you to attach decorations directly onto the cake. The amount of sugar you use will determine the thickness of your royal icing. For stiffer icing, add more sugar. For looser icing (for flooding your designs), add a few drops of water to thin the icing a bit.

INGREDIENTS

• 1/3 cup (3 ounces) pasteurized egg whites

• 4 1/2 cups plus 1 tablespoon (16 ounces) sifted confectioners' sugar

• 1/2 teaspoon lemon juice

DIRECTIONS

1. In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form.

2. Set the mixer to medium-low speed and gradually add the confectioners’ sugar, 1/2 cup (4 ounces) at a time. Scrape thoroughly between additions.

3. Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6 to 8 minutes.

4. Use immediately or place the icing in an airtight container. You can keep royal icing in the refrigerator for up to 5 days.