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Candy Cane Puffs
Ingredients:
- 4 ½ cups all purpose flour
- ¼ tsp. salt
- ½ cup unsalted butter at room temperature
- 1 cup confectioners' sugar
- 1 large egg
- ½ tsp. peppermint extract
- ½ tsp. vanilla
- 8 ounces white chocolate baking pieces, melted
- ½ cup finely chopped candy canes
Instructions:
In medium-size bowl, combine flour and salt. In large bowl, beat butter and sugar until smooth and creamy. Beat in egg. Beat in peppermint extract and vanilla. On low speed, beat in flour mixture. Wrap dough in plastic wrap; refrigerate for one hour. Preheat oven to 375° F. Shape dough into 1 – inch balls and place on lightly greased baking sheets. Bake for 10 – 12 minutes, or until bottoms are lightly browned. Transfer cookies to a wire rack to cool completely. Once cookies are cool, dip top half of cookie into melted white chocolate and then into the finely copped candy cane. Return to wire rack until chocolate has set completely.
Makes about 4 dozen.
Serving size: 1 piece
Nutrient Information:
(Based on approximate analysis per serving)
| Calories (per 4 oz. serving) |
96.9 |
| Protein (g) | 1.6 g |
| Carbohydrate | 14.8 g |
| Dietary Fiber | 18 g |
| Total Fat | 3.5 g |
| Saturated Fat | 2.2 g |
| Cholesterol | 10.5 mg |
| Phosphorus | 2.4 mg |
| Potassium (mg) | 17.1 mg |
| Sodium (mg) | 19.2 mg |
Kidney Options is supported by
Fresenius Medical Care
North America