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« Recipe: Peppermint Bark Cookies »

Peppermint Bark Cookies

Adopted (partly) from Martha Stewart Living

Yield: 3 dozen cookies


Dark Chocolate Sugar Cookies

1 lb (good quality) white chocolate, coarsely chopped

8 large candy canes, crushed


Prepare dark chocolate sugar cookies, as directed, using a 2 inch round cookie cutter.

Sift crushed candy, and separate larger pieces from dust, reserving both.

Melt chocolate in a heat-proof bowl set over a pot of gently simmering water. Remove from heat.

Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl.

Place cookies on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top, before chocolate starts to set. 

Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.