I found this recipe in an old issue of Kraft's Food and Family magazine and thought it looked wonderful. I found my dough to be a little softer and stickier than it should be, but I'm guessing it was because the UK's consistency of cream cheese is much softer.
1 - 8oz package cream cheese, softened
3/4 cup butter, softened
1 cup sugar
2 tsp vanilla
2 1/2 cups flour
4 squares semi-sweet baking chocolate, melted (4 oz)
1 pkg (6 oz) premium white baking chocolate
12 hard peppermint candies, crushed
Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Shape tablespoonsfuls of dough into 52 balls.
Roll each ball into 3-inch long rope.
Place 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.
Bake 10-12 minutes or until lightly browned; cool 5 minutes. Transfer to cooling racks; cool completely.
Microwave white or dark chocolate as directed on package; drizzle over cookies.