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Makes about 3 dozen cookies 1 1/2 c. organic, unbleached all-purpose flour 3/4 c. organic unsweetened cocoa powder 1/4 tsp. sea salt 12 Tbsp. Henry's Unsalted Butter, softened 1 c. organic cane sugar 2 tsp. vanilla extract 1 Henry's Large Egg 1 1/4 c. confectioners’ sugar 1 Tbsp. corn syrup 1 tsp. lemon juice 1 tsp. vanilla extract 3 Tbsp. water 1/8 c. unsweetened Dutch-processed cocoa 2 to 3 candy canes, crushed Sift together flour, cocoa, salt and set aside. In a large bowl, cream together butter and sugar. Beat in vanilla and egg. Gradually add flour mixture and mix well. Remove dough from bowl, divide into half and form into two logs about 9-inches long. Wrap in plastic wrap and freeze for 12 hours, or up to 3 months. Preheat oven to 375°F. Unwrap dough and slice each log into 18 cookies. Place on baking sheet and bake for 8-10 minutes. While the cookies cool, mix together the icing. Stir sugar, corn syrup, lemon juice, vanilla and water together in a small bowl. Stir in cocoa and add extra water until the icing reaches a spreadable consistency. Place crushed candy canes in a shallow bowl. Ice the edges of a cookie and roll in crushed candy. Place on wire rack until icing is firm. |
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