Candy Cane Cookies

• Oven Temp: 350

• Source: Old Recipes Site

Ingredients

• 2 c Flour
• 3/4 c Cocoa
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 c Butter, Softened
• 1 c Sugar, Brown
• 3/4 c Sugar, White
• 2 Egg
• 2 tsp Vanilla
• 2 c Mints, Andes, chopped

Instructions

1. In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
2. On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
3. For the glaze:
4. In a small bowl mix together 3/4 c powdered sugar; 2 drops peppermint extract and 3 1/2 tsps water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

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