Jlogged

Today is reserved for making candy cane cookies.  Making these cookies with my mom is one of my earliest memories. Rolling out the snakes of cookies dough and then twisting them up made me feel kitchen savy and cleaver (still does.)  I was probably four or five in my first memory of making candy cane cookies with my mom and brother.  They are made from my favorite food groups too: butter, sugar, flour, and fd&c red # 5.   Yummers.

Candy Cane Cookies

• 1 cup real butter
• 1/2 cup white sugar
• 1/2 cup confectioners’ sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon red food coloring
• 1/2 cup peppermint candy canes, crushed
• 1/2 cup white sugar for decoration

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.

Merry Christmas!!

I’m bartering for sourdough starter.  Studying up here so I can not kill the starter, and make lots and lots of yummy bread.  Bread that costs pennies a loaf?  Yes please!

Photo credit: naotakem