Chocolate Candy Cane Cookies

You and your family will definitely get into the holiday spirit with these festive and easy to make cookies!

½ cup

unbleached all-purpose flour

3 tbsp

cocoa powder

pinch

salt

¼ cup

unsalted butter, softened

2/3 cup

sugar

egg

4 oz

70% dark chocolate, melted and slightly cooled

small candy canes, (or 8 red&white candy canes)

With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
In a bowl, combine the flour, cocoa powder and salt.
With an electric mixer, cream the butter with the sugar. Add the egg and beat for 1 minute or until the sugar begins to dissolve. Add the dry ingredients and mix until smooth.
Using a pastry bag fitted with a ½-inch (1 cm) plain tip, pipe out 3 inch (7.5 cm) long cylinders on the prepared baking sheets, leaving at least a 1-inch (2.5 cm) space between each cookie.
Bake one sheet at a time for 14 minutes or until the cookies are crisp. Let cool completely.
Using a spoon, cover the cookies with the melted chocolate. Immediately sprinkle with the crushed candy cane. Let the chocolate set for 30 minutes at room temperature or 10 minutes in the freezer.