On a large sheet of waxed paper, press dough into a large rectangle (about 1/2-inch
thick), cover with a second sheet of waxed paper and chill 30 minutes.
Add melted chocolate to reserved butter mixture; mix well.
Add 2 cups flour and 1 teaspoon baking powder and mix until well blended.
On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2-inch
thick) cover with a second sheet of waxed paper and chill 30 minutes.
Remove dough rectangles from refrigerator and roll each into larger (9 x 16-inch)
rectangles. Brush one layer with egg white and place other layer on top. Trim long
edges. Roll up lengthwise into a tight roll, resulting in a 16-inch long log. Wrap
in plastic wrap and chill 30 minutes.
Heat oven to 350 degrees F.
Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10
to 12 minutes.
Break up chocolate and melt in a shallow, microwave-safe bowl for 30 seconds.
Stir and continue to microwave in 10-sec. increments, stirring until smooth, but
not warm. Dip half of each cookie into melted chocolate and sprinkle with crushed
candy canes. Place on waxed paper until chocolate sets.
Store at room temperature in an airtight container for up to one week.