Sunday, December 11, 2011

Candy Cane Cookies

The moment we see candy canes are being sold, the children want them. They are very specific on the type of candy canes too. They want the traditional peppermint candy canes. They don't ask for the Jolly Rancher Candy Cane or the blueberry ones. The children are so helpful by offering to place them on the tree. I know why. This way they can later reach them and know where to find them.The candy canes are gone within days. If little elves are taking them, I wish the elves would help with a little cleaning too.
When my youngest daughter saw this recipe, she asked me to make it.  I read the review of this cookie and it appeared to be very popular. I was at the store and was talking to a friend. She said she makes this cookie. I figured I would give it a try. My youngest daughter was happy that I did. If you are not a big fan of peppermint, you can substitute almond extract instead.Warning: Dough needs to be refrigerated for at least 4 hours. I refrigerated the dough for 24 hours.
Candy Cane Cookies

1 1/4 cup sugar
1 cup salted butter, softened
1/2 cup milk
1 tsp vanilla
1 tsp peppermint extract
1 egg
3 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp red food color
2 Tbsp finely crushed candy canes
2 Tbsp sugar


In a large bowl, mix the sugar, butter, milk, vanilla, peppermint extract, and egg.
Stir in the flour, baking powder, and salt until well combined.
Divide the dough in half. Set aside one half of the dough.
In the other half of the dough, mix the red food color dye until the color is incorporated.
Wrap the doughs separately and refrigerate for at least 4 hours.
After the dough has chilled, preheat oven to 375 degrees.
To shape, take about 1 Tbsp of dough. Roll the dough into long ropes. Repeat with the other color dough.
Press the two colors together and lightly twist.
Place the twisted dough onto an ungreased cookie sheet and curve the top to form the candy cane shape.
Bake the cookies for about 10-12 minutes or until dough is set and light brown.
While the cookies are cooking, combine the crushed canes with the sugar. Top the cookies once removed from the oven.
Remove the cookies from hot cookie sheet and allow to cool on a wire rack.
Allow the cookies to cool for about 30 minutes.

Recipe adapted from Betty Crocker website.
Did you already know.............
-In 1670, a German clergyman bent the all white sugar sticks to represent a shepherd's staff.
-To many, the shape of the candy cane also represents the "J" for Jesus.
-In the 1950s, Gregory Keller (a Catholic priest) an automatic machine to produce candy canes.
-There is a website devoted to just the candy cane.

Happy Holidays!

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