Chocolate-Coated Candy Canes

• 1 cup butter, softened
• 3/4 cup sugar
• 1/4 cup confectioners' sugar
• 2 egg yolks
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 2 teaspoons poppy seeds
• 1/4 teaspoon salt
• 12 ounces bittersweet chocolate, melted
• Red sprinkles, finely chopped pistachios
• toasted shredded coconut, optional

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, cinnamon, baking powder, poppy seeds and salt; gradually add to creamed mixture and mix well.
2. Divide dough into 36 pieces; shape each into a 6-in. rope. Place 2 in. apart on greased
3. ; curve the top of each cookie to form the handle of a candy cane.
4. Bake at 350u0b0 for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
5. Dip the handle of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper; decorate with sprinkles, pistachios and/or coconut if desired. Let stand until set. Store in an airtight container.

butter, sugar, confectioners, egg yolks, vanilla, flour, ground cinnamon, baking powder, poppy seeds, salt, bittersweet chocolate, red sprinkles, coconut

Taken from www.tasteofhome.com/recipes/chocolate-coated-candy-canes/ (may not work)