Chocolate Candy-cane Rings

If we measure particular aspects of our disciplines in order to simplify our spiritual lives or to hold ourselves accountable to certain goals, then there may be real benefits. So a person might try to read a given number of chapters in the Bible daily in order to avoid deciding every single day how much to read, and/or to keep pace for reading through the Bible in a year. Not even the most rigorous practice of the spiritual disciplines is legalistic when the motives of our spirituality are what they should be, namely to do all to the glory of God and to pursue Christlikeness.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

1 1/2	c	All purpose flour
2	T	Unsweetened cocoa powder
1/8	t	Baking powder
6	oz	Unsweetened chocolate, not
		bittersweet
1		Stick unsalted butter
1	c	Sugar
2		Eggs
1	t	Vanilla
		Parchment paper for lining
		baking sheets
8		Candy canes, about 2 1/2
		ounces total

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"  <jfreeman@comteck.com> on
Feb 7, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2450 Calories From Fat: 923 Total Fat: 104.9g Cholesterol: 616mg Sodium: 223.8mg Potassium: 540.8mg Carbohydrates: 350.8g Fiber: 8.6g Sugar: 201.3g Protein: 35g