Chocolate and Candy Cane Dipped Cookies

Ingredients: These are my all time favorite holiday cookies. They require a nice moist Sugar cookie base; attention to detail during baking is key to the rest of this cookie! Also, I must apologize for my uneven photo coverage of the recipe; this was done during my only practice baking weekend for holiday gifts. Ingredients: 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk 1 box of candy canes 1 bag of semisweet chocolate chips Preheat the oven to 375 Degrees F.
Step 1: Sift flour, baking powder, and salt:
Step 2: Cream butter and sugar together, until a light color is achieved: Assemble the dough by first blending in the eggs and milk, then slowly incorporating the dry ingredients into the wet ingredients.
Step 3: Then, using parchment paper, roll the dough out into a tube of delight. Refrigerate for two hours:
Step 4: Cut your tube of delight into discs of delight, and arrange them on a sheet tray lined with parchment paper: Bake until bottoms are lightly browned, rotating every four minutes. Remove cookies from the hot tray to ensure that they don't burn.
Step 5: Remove wrapping from the candy canes and place them in a Ziploc bag or two. Crush the candy canes up.
Step 6: Melt the chocolate chips in your in a double boiler:
Step 7: Place the candy cane bits on a plate for easy dipping:
Step 8: Dip half the cookie in the chocolate, then in the crushed candy cane, and place on parchment paper to cool: