Ingredients
2/3 cup shortening1 cup sugar1 large egg1-3/4 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 milk chocolate candy bars (1.55 ounces each) FROSTING:2 cups confectioners’ sugar2 tablespoons unsalted butter, melted1/4 teaspoon peppermint extract3 to 4 tablespoons evaporated milk24 miniature candy canes, crushed
Preparation
Cream shortening and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 350°. Break each candy bar into 12 pieces. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. square cookie cutter. Place half of squares 2 in. apart on ungreased baking sheets. Place a chocolate piece in the center of each square; cover with remaining squares, pressing edges to seal.
Bake until edges are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely.
For frosting, combine confectioners’ sugar, butter, extract and enough milk to reach a spreading consistency. Spread over cookies; sprinkle with candies.
To make ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Refrigerate.
