Well, we managed to get some flour and sugar, and while the baking has continued, I've been a lot more busy than I expected.  (Thus the lack of posting.)  I finally finished some projects/Christmas presents that I was working on so now I can keep things going here.  I'll definitely be posting pictures of my super-awesome projects after they've been received (so as not to spoil the surprise).

These cookies are great - the cookie itself is not too sweet, but with the white chocolate and peppermint candies, it's a perfect combination.

Chocolate Candy Cane Cookies

• 1 c salted butter, at room temperature
• 1 c powdered sugar
• 1 egg
• 2 tsp vanilla
• 2 1/2 c flour
• 1/2 c unsweetened cocoa powder
• 4 oz. Almond Bark or White baking chocolate
• Red peppermint candies, crushed

Preheat the oven to 375 degrees F.

Cream together butter and powdered sugar.  Add egg and vanilla and mix until combined.  In a separate bowl, sift together the dry ingredients.  Mix into the wet ingredients until the dough comes together.

Roll the cookie dough into walnut-sized pieces and place on a cookie sheet.  Gently press the balls flat with a plain, smooth surface.

Bake for 7-9 minutes.  The cookies look the same before and after they're baked, so be careful not to burn them.

Remove from oven and place cookies on a cooling rack.  Allow them to cool completely.  In the meantime, unwrap candies, place in a plastic bag and beat with a mallet until finely crushed.  (Leave larger chunks if desired.)

Place the crushed candies in a bowl.  In a separate bowl, melt the almond bark.  Dip the cooled cookies into the almond bark, coating half of the cookies.  Immediately sprinkle crushed peppermints over both sides of the almond bark.  Gently set on parchment paper or other nonstick surface and allow to cool before serving.