Ingredients
1/3
cup orange marmalade
1/3
cup miniature semisweet chocolate chips
2/3
cup powdered sugar
1 1/2
teaspoons orange extract
6
candy canes (6 inch) or 18 hard round peppermint candies
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In small microwavable bowl, mix marmalade, chocolate chips, powdered sugar and orange extract. Microwave uncovered on High 1 to 2 minutes, stirring frequently, until melted. Set aside.
Place candy in food-storage plastic bag. Seal bag; coarsely crush with rolling pin or meat mallet. Place candy in shallow dish.
Cut cookie dough into 1/2-inch slices; cut in half again. Roll each half slice of dough into ball. Press 1 side of each ball into crushed candy, flattening ball slightly to about 1 1/2 inches. Place flattened cookies, candy side up, on cookie sheet.
Bake 9 to 11 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to cooling rack. Cool completely.
Spread about 1 teaspoon chocolate mixture on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies.
