No matter how crazy things get I always make time to bake cookies around Christmas. And this year has been no exception. For me Christmas just wouldn’t be Christmas without cookies. I have 5 standard cookie varieties I make and every year I try new ones to add. This year I am working on three different kinds of gingerbread varieties. But these are one of my die hard standards that I always lean on to start the festive season. These were one of the traditional cookies that my mom made every year. They are a fun ones to make with kids as long as you don’t mind them not turning out perfect. I have wonderful memories of trying to carefully roll the two coloured dough balls together to form a candy cane.
Candy Cane Cookies
2270g (1 c.) butter
125g (1 c.) sifted confectioners’ sugar
1 egg
1 tsp vanilla extract
310g (2 1/2 c.) sifted all-purpose flour
1 tsp salt
2 tsp peppermint extract
1/2-1 tsp red food colouring (depends on how dark you want the red)
125g (1 c.) sifted confectioners’ sugar
1 egg
1 tsp vanilla extract
310g (2 1/2 c.) sifted all-purpose flour
1 tsp salt
2 tsp peppermint extract
1/2-1 tsp red food colouring (depends on how dark you want the red)
Preheat oven to 180 C (350 F)
Mix well the butter, sugar, egg and vanilla.
In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
Mix the peppermint extract into one of the dough halves and then blend with red food colouring.
Roll up the two portions of dough and wrap with cellophane and chill for 1 hr.
Take 1 teaspoon of the red dough and 1 teaspoon of the white dough and roll each into small balls. Then take one of the balls and with the palm of your hand roll into a cigar shape, about 4 inches. Do the same to the second ball.
Place strips side by side and press lightly together and twist like a rope.
Curve top of rope down to look like the handle of a candy cane. Bake 9 minutes or until lightly browned. Remove from tray carefully while still warm.
Candy Cane Cookies
Author: Laura Hunter
Ingredients
- 227g (1 c.) butter
- 125g (1 c.) sifted confectioners’ sugar
- 1 egg
- 1 tsp vanilla extract
- 310g (2½ c.) sifted all-purpose flour
- 1 tsp salt
- 2 tsp peppermint extract
- ½-1 tsp red food colouring (depends on how dark you want the red)
Instructions
- Preheat oven to 180 C (350 F)
- Mix well the butter, sugar, egg and vanilla.
- In a separate bowl, mix flour and salt and add to butter mixture. Divide dough in half.
- Mix the peppermint extract into one of the dough halves and then blend with red food colouring.
- Roll up the two portions of dough and wrap with cellophane and chill for 1 hr.
- Take 1 teaspoon of the red dough and 1 teaspoon of the white dough and roll each into small balls. Then take one of the balls and with the palm of your hand roll into a cigar shape, about 4 inches. Do the same to the second ball.
- Place strips side by side and press lightly together and twist like a rope.
- Curve top of rope down to look like the handle of a candy cane.
- Bake 9 minutes or until lightly browned. Remove from the tray carefully while still warm.
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So pretty and I love anything minty!
Awwww I’ve always loved this candy cane cookies. Fun to make and yum to eat. I agree – christmas without cookies is not fun.