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1
Preheat oven to 375F.
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2
Grease cookie sheets.
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3
Beat the first two ingredients on medium speed for 30 seconds.
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4
Add sugar & baking powder, then egg, milk and vanilla.
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5
Beat well in mixer.
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6
Beat in cocoa powder and as much flour as you can with the mixer.
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7
Stir in remaining flour.
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8
Divide dough in half.
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9
Cover, chill at least one hour.
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10
Working with piece of the dough at a time, roll into slightly less than 1/4 inch thickness on a floured surface.
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11
Using a candy cane cookie cutter cut dough.
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12
Place one inch apart on greased cookie sheet.
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13
Bake 7 - 9 minutes until firm and lightly browned.
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14
Remove from cookie sheet and cool on wired rack.
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15
Heat white chocolate and 2 tsp of shortening in small saucepan over low heat until melted, stirring often (although I microwave on low heat for 30 second intervals until melted, stirring in between).
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16
Pour melted chocolate into freezer quart sized ziploc bag (I used freezer kind because it was thicker).
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17
Clip a small bit off one corner to create a hole in the bag.
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18
Then gently squeeze the bag drizzling the chocolate through the hole on to the cookies.
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19
Sprinkle on crushed candy-canes (quickly before chocolate hardens!
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20
).
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21
Let stand until set.
