Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

White Chocolate Candy Cane Cookies

White Chocolate Candy Cane Cookies

Get Ready

Servings: Makes About 4 dozen cookies

Prep Time: 30 minutes

Cook Time: 24 minutes

Ingredients: Add ingredients to List

This recipe, submitted by reader Beth Callaway, won honorable mention in the 2016 Hannaford "fresh" Holiday Cookie Contest.
8 Tbsp. Hannaford Unsalted Butter, softened
8 Tbsp. vegetable shortening
3/4 cup packed Hannaford Light Brown Sugar
3/4 cup Hannaford Granulated Sugar
2 large eggs
1/2 tsp. Hannaford Vanilla Extract
1/2 tsp. peppermint extract
2 1/4 cups Hannaford All-Purpose Flour
1 tsp. baking soda
1/2 tsp. salt
2 cups Hannaford White Baking Chips
9 candy canes, chopped coarse (about 1 cup)

directions:

1. In a large bowl, beat butter, shortening, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Add eggs, vanilla extract, and peppermint extract and continue to beat until well incorporated.
2. In a separate bowl, whisk together flour, baking soda, and salt. Slowly add flour mixture to wet ingredients and mix until just combined. Using your hands or a stiff rubber spatula, fold in white chocolate chips and candy cane pieces. Wrap dough in plastic and freeze until very firm, 1 to 2 hours.
3. Place racks in upper-middle and lower-middle of oven and heat to 375 degrees. Roll tablespoon-sized portions of dough into balls and place about 2" apart on two parchment-lined baking sheets. Bake until lightly golden around edges, about 12 minutes. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Let baking sheets cool slightly then repeat with remaining dough.
Source: Hannaford Fresh Magazine, November - December 2016

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
8 Tbsp. Hannaford Unsalted Butter, softened  
8 Tbsp. vegetable shortening  
3/4 cup packed Hannaford Light Brown Sugar  
3/4 cup Hannaford Granulated Sugar  
2 large eggs  
1/2 tsp. Hannaford Vanilla Extract  
1/2 tsp. peppermint extract  
2 1/4 cups Hannaford All-Purpose Flour  
1 tsp. baking soda  
1/2 tsp. salt  
2 cups Hannaford White Baking Chips  
9 candy canes, chopped coarse (about 1 cup)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 4 dozen cookies
Base Nutrients
Calories 130 kcal (6%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 3 g (15%)
Cholesterol 15 mg (5%)
Sodium 10 mg (0%)
Total Carbohydrates 17 g (5%)
Dietary Fiber 0 g (0%)
Protein 1 g (1%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading