These are some decadently creamy little white chocolate and candy drop cookies that are special enough for the holidays and different enough to be interesting. I’m always trying to keep my candy jar full this time of year and I get bored with the usual suspects. I had some hard candy nobody was eating, and some white chocolate chips I didn’t seem to be using, and I knew it had to mean something.
Along with special and different, by the way, these are also easy cookies, and in the midst of everything there is to do at this time of year, we can all use an easy cookie that just happens to be delicious at the same time.
How to make White Chocolate Candy Cookies:
8 ounces white chocolate chips*
1 tablespoon shortening
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
3/4 cup hard candy, crushed
*Use white chocolate with cocoa butter.
Melt half of the white chocolate chips with a tablespoon of shortening in a small pan; set aside.
Cream the butter and sugar in a mixing bowl. Add vanilla and eggs; mix again.
Mix in melted white chocolate. Add baking powder, salt, and as much flour as you can with the electric mixer then stir the rest in with a spoon. Stir in the other half of the white chocolate chips and the crushed hard candy.
I used assorted fruit-flavor hard candies for the different colors and tastes. I crushed the candies with my little flower hammer inside a plastic baggie on a cutting board. (You could also use peppermints or candy canes.)
Take out any pieces that are too big and eat them.
Drop by spoonfuls on a lightly greased baking sheet. Bake at 375-degrees for 8-10 minutes. Cool on a wire rack.
Makes 3-4 dozen, depending on size of cookies.
See this recipe at Farm Bell Recipes and save it to your recipe box.