Chocolate sugar cookies are great any time of year but for my holiday cookie box I’m star shaping them and dipping them in white chocolate! I could stop there for an amazing “Oreo effect” but I thought adding some crushed candy canes could make them holiday flaweless! -It worked!

Chocolate Stars with Peppermint Crunch

INGREDIENTS

220 grams all-purpose flour (2 tablespoons shy of 2 cups)

2 tablespoons corn starch

3/4 teaspoon salt

3/4 cups Dutch process cocoa powder

1 cup sugar

1 cup unsalted butter, room temperature

1 egg

1 tablespoon vanilla extract

METHOD

1. Whisk together the flour, corn starch, cocoa and salt into a large bowl to combine.

2. In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar until incorporated. Don’t over mix.

3. Add egg and vanilla then mix and scrape the sides of the bowl.

4. Add in flour mixture to the bowl and mix at low speed for 30 seconds.

5. The dough is ready when it sticks to the paddle.

6. Roll out the dough between 2 pieces of parchment paper and refrigerate for 1 hour.

7. Preheat oven to 350 degrees.

8. Use a cookie cutter to cut out stars nd place on baking sheet 1'“ apart..

9. Bake for 8-12 minutes or until centers are set.

10. Allow to cool completely.

11. Crush candy canes by placing them, unwrapped, in a ziploc bag. Tap and roll over the bagged candy canes using a rolling pin until they are crumbled into little pieces.

12. Melt white chocolate chips in the microwave at 50% power; about five 15 second bursts, stirring between each.

13. Dip stars in chocolate then sprinkle fronts with crushed candy canes. Allow to set on a drying rack or piece of parchment paper.