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.
Ingredients:
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
Method:
Preheat oven to 350 F / 180 C.
Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Add flour and baking soda; mix well. Then add in melted semi-sweet chocolate.
Mix well.
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.
Sprinkle with crushed candies. Let stand until chocolate is firm.
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