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Name: Chocolate Candy-Cane Rings
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Unsweetened cocoa powder; Parchment paper for lining; 1 1/2 c All purpose flour; 6 oz Unsweetened chocolate; (not; 8 sm Candy canes; (about 2 1/2; 1 c Sugar; 1 ts Vanilla; 1 Stick unsalted butter; 1/8 ts Baking Powder; 2 lg Eggs

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INGREDIENTS

2 tb Unsweetened cocoa powder
Parchment paper for lining
1 1/2 c All purpose flour
6 oz Unsweetened chocolate; (not
8 sm Candy canes; (about 2 1/2
1 c Sugar
1 ts Vanilla
1 Stick unsalted butter
1/8 ts Baking Powder
2 lg Eggs

Servings

INSTRUCTIONS

Into a bowl sift together flour, cocoa powder, and baking powder. Chop chocolate and in a small heavy saucepan melt with butter over very low heat, stirring until smooth. Remove pan from heat and stir in sugar. Transfer chocolate mixture to a large bowl and cool 10 minutes. Stir in eggs and vanilla until just combined. Stir in flour mixture until just combined. Halve dough and roll out each half between sheets of waxed paper into an 11 1/2-inch round (about 3/16-inch thick). Remove top sheet of waxed paper from each round and with a 1 1/2-inch round cutter cut rounds, leaving all of dough on waxed paper. Cut a 3/4-inch diameter hole in center of half of rounds (use wide end of a pastry tip). Do not remove any of cut outs from dough; keep rounds intact on waxed paper. Replace sheets of waxed paper and stack dough on a baking sheet. Chill dough until firm, at least 4 hours, and up to 3 days. Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper. Finely chop candy canes. Transfer dough rounds, still between sheets of waxed paper, to a work surface. Remove top sheet of waxed paper from each dough round. Replace waxed paper loosely and flip over each waxed paper enclosed dough round. From each dough round remove and discard sheet of waxed paper now on top (this process prevents cookies form sticking to waxed paper). Lift cut out centers and scraps from waxed paper and reroll them to make more 1 1/2-inch solid rounds and rings in same manner, chilling until firm. Center rings on top of solid rounds and fill each center with about 1/4 teaspoon chopped candy cane. Arrange cookies about 1/2-inch apart on baking sheets. Bake cookies in batches in lower third of oven 8 minutes, or just until candy begins to melt (not liquefy). With a spatula transfer cookies to racks to cool completely. Cookies keep, layered between sheets of waxed paper in airtight containers at room temperature, 1 week. Yield: About 60 cookies NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9032 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Feb 7, 1998

NOTES

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Chocolate Candy-Cane Rings

2 tb Unsweetened cocoa powder
 Parchment paper for lining
1 1/2 c All purpose flour
6 oz Unsweetened chocolate; (not
8 sm Candy canes; (about 2 1/2
1 c Sugar
1 ts Vanilla
1 Stick unsalted butter
1/8 ts Baking Powder
2 lg Eggs

Into a bowl sift together flour, cocoa powder, and baking powder. Chop  chocolate and in a small heavy saucepan melt with butter over very low  heat, stirring until smooth. Remove pan from heat and stir in sugar.  Transfer chocolate mixture to a large bowl and cool 10 minutes. Stir in  eggs and vanilla until just combined. Stir in flour mixture until just  combined.    Halve dough and roll out each half between sheets of waxed paper into an 11  1/2-inch round (about 3/16-inch thick). Remove top sheet of waxed paper  from each round and with a 1 1/2-inch round cutter cut rounds, leaving all  of dough on waxed paper. Cut a 3/4-inch diameter hole in center of half of  rounds (use wide end of a pastry tip). Do not remove any of cut outs from  dough; keep rounds intact on waxed paper. Replace sheets of waxed paper and  stack dough on a baking sheet. Chill dough until firm, at least 4 hours,  and up to 3 days.    Preheat oven to 350 degrees and line 2 large baking sheets with parchment  paper.    Finely chop candy canes. Transfer dough rounds, still between sheets of  waxed paper, to a work surface. Remove top sheet of waxed paper from each  dough round. Replace waxed paper loosely and flip over each waxed paper  enclosed dough round. From each dough round remove and discard sheet of  waxed paper now on top (this process prevents cookies form sticking to  waxed paper). Lift cut out centers and scraps from waxed paper and reroll  them to make more 1 1/2-inch solid rounds and rings in same manner,  chilling until firm. Center rings on top of solid rounds and fill each  center with about 1/4 teaspoon chopped candy cane.    Arrange cookies about 1/2-inch apart on baking sheets. Bake cookies in  batches in lower third of oven 8 minutes, or just until candy begins to  melt (not liquefy). With a spatula transfer cookies to racks to cool  completely. Cookies keep, layered between sheets of waxed paper in airtight  containers at room temperature, 1 week.    Yield: About 60 cookies    NOTES : Recipe courtesy of Gourmet Magazine    Recipe by: Cooking Live Show #CL9032    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Feb 7, 1998

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Nutrition

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Serving Size: 1 Serving (1580g)
Recipe Makes: 1 Servings

Calories: 4550
Calories from Fat: 1295 (28%)

Amt Per Serving		% DV

	Total Fat 143.9g	192 %
	Saturated Fat 74.3g	371 %
	Monounsaturated Fat 43.2g
	Polyunsanturated Fat 11.1g
Cholesterol 2358mg		726 %
Sodium 763mg		26 %
Potassium 996.7mg		26 %
Total Carbohydrate 749.8g		221 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 743g
Protein 84.2g		120 %
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Calories per serving: 4550

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