Well, I am over half way done with my baking, which is a good thing as my counter and freezer are filling up with sweets and my scale isn't thanking me either. Today I made a Christmas staple in the cookie category. Candy Cane Cookies. These can be a little time consuming, but they are fun to have on a cookie platter.
Candy Cane Cookies
~ 1/2 c. butter or margarine, softened
~ 1/2 c. shortening
~ 1 c. powdered sugar
~ 1 egg
~ 1 1/2 tsp almond extract
~ 1 tsp. vanilla
~ 2 1/2 c. flour
~1 tsp. salt
~ red food coloring
~ 1/2 c. crushed peppermint candy
~ 1/2 c. sugar
Directions
Mix thoroughly butter, shortening, powdered sugar, egg and flavorings. Blend in flour and salt. Divide dough in half. Blend food color into one half. Shape 1 tsp. dough from each half into 4 inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Place on ungreased baking sheet. Bend top down to form handle of cane. Bake at 375 degrees for 9 min or until set and very light brown. Mix cookies and granulated sugar. Immediately sprinkle cookies with candy mixture. Remove from baking sheet.
The cookie gods were shining down on me today, because my dough mixed up perfectly! A lot of times I find that my dough wants to break apart when I attempt to move it from the mat I rolled it out on and the cookie sheet. Today they were perfect.
I also always find that I have extra of the sugar/peppermint mixture. So last year I got smart and stored the extra in a small tupperware container. I had enough for the cookies this year and next year! It beats crushing peppermints every year. I inevitably end up with a huge mess when I do that.
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