Mr. Corrie wanted to distribute Christmas cookies to his family (I was avoiding making cookies, because I knew there was Baklava, Coconut Jam Thumbprints, Mammoul, and a gazillion other cookies waiting for us in Cleveland), but you know how that goes, he’s cute and ran out of time so I spent a full day in the kitchen baking a few little treats and am sharing them now that everyone is throughly sick of cookies!
I love these cookies; soft with a hint of peppermint. Unfortunately I like them too much, and MY JEANS DON’T FIT. hahaha. Anxiety? Nah, okay well maybe a little. 😉
Candy Cane Cookies
Recipe adapted from Betty Crocker
|1||cup butter or margarine, softened|
|11/2||teaspoons peppermint extract|
|31/2||cups all-purpose flour|
|1||teaspoon baking powder|
|1/2||teaspoon red food color (I used red gel coloring as that’s what I had on hand, but I would have gotten a better red with the liquid I think.)|
|Mix together sugar, butter, milk, vanilla, peppermint extract and egg in large bowl. Then add in flour, baking powder and salt.
Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
|Heat oven to 375ºF.|
|For each candy cane, shape 1 rounded teaspoon of dough from each color into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.|
|Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack and cool completely.|