Difficulty: Easy (cookies & eggnog)
Prep Time: 30 minutes (cookies); 5 minutes (eggnog)
Total Time: 42 minutes (cookies); 5 minutes (eggnog)
Yield: 52 cookies; 8 cups eggnog
Recipes courtesy Kraft Foods
Ingredients
Chocolate-Candy Cane Cookies:
1 pkg. (8 oz.) cream cheese, softened
3/4 cup (1 1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2 1/2 cups flour
1/2 tsp. baking soda
4 squares semi-sweet baking chocolate, melted
1 pkg. (6 oz.) premium white baking choclate
12 hard peppermint candies, crushed
Holiday Eggnog:
7 cups fat-free milk, divided
1 pkg. (4-serving size) vanilla flavored fat-free, sugar-free, reduced-calories instant pudding and pie filling
1 cup low-fat evaporated milk
2 tsp. rum extract
Directions
Chocolate-Candy Cane Cookies:
- Preheat oven to 350°F.
- Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well-blended.
- Add flour and baking soda; mix well.
- Melt semi-sweet chocolate sqaures in microwave for 2 minutes or until smooth; stirring every 30 seconds.
- Blend in semi-sweet chocolate with mixture.
- Shape tablespoonfuls of dough into 52 balls.
- Roll each ball into 3-inch-long rope.
- Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.
- Bake 10 to 12 minutes or until lightly browned; cool 5 minutes on baking sheet.
- Transfer to wire racks; cool completely.
- Microwave white chocolate as directed on package or using the same procedure described above for the semi-sweet chocolate.
- Spoon white chocolate into snack-sized bag, snip off the bottom corner of the bag and drizzle over cookies.
- Place peppermint candies in a snack-sized bag and pound to break into small pieces.
- Sprinkle crushed candies over the cookies.
- Let cookies stand until white chocolate is firm.
Holiday Eggnog:
- Pour 2 cups of the milk into large bowl.
- Add pudding mix and beat with wire whisk 2 minutes.
- Add remaining 5 cups milk, evaporated milk and extract; mix well.
- Refrigerate until ready to serve.