Measure dry ingredients in a separate bowl and whisk to combine.
Cream butter and sugar, until light and fluffy.
Add eggs and vanilla. Mix well.
Add dry ingredients to wet ingredients, scraping bowl to clean.
Wrap dough in waxed paper and chill for at least a few hours, or overnight.
Preheat oven to 350°F. Roll portions of dough on a lightly floured surface sandwiched in waxed paper, to 1/4" thickness.
Cut out desired shapes with 3" cutters.
Place cookies on ungreased cookie sheet, 1" apart. Bake 10-12 minutes, until set. Cool on wire racks.
Crush candy canes in plastic bag in varying sized pieces.
Drizzle chocolate in a zigzag fashion. Sprinkle with crushed candy canes.
Drizzle remaining chocolate on top of candy canes.
Can be stored in air tight container, between waxed paper, in freezer for up to a month.
Dough is very short. It is best to loosen the rolled dough from both pieces of waxed paper. To do this, carefully lift the waxed paper from the top of the dough. Then add the top back on and carefully flip the dough over, so that the bottom is now the top. Now just pull the waxed paper off of the top. Now cut out shapes, pick them up with a cookie spatula and lay on cookie sheet.General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.