Peppermint flavored twisted Candy Cane Cookies rolled in pretty sugar crystals will make a perfect addition to your holiday neighbor goodie plates! Or, savor these shortbread-like gems at home with a swig of milk, and your taste buds will dance like the sugar plum fairies!
I can’t believe how quickly Christmas is approaching! I almost hate for the day to arrive because it means it will be a whole year away again. And January is a fairly depressing month for us after all of the holiday hoopla that happens during December. The pretty decor comes down and the house seems to look bare for a little while as we get used to it in its “normal” state. There are no more parties to go to or gifts to give. It’s back to the grind of work and school.
But enough sad thoughts. I like to savor every day and moment of holiday joy that I can before it ends, so I baked up some festive candy cane cookies to help celebrate this wonderful time of year. They’ve got a yummy hint of peppermint, too! Gorgeously dusted and pressed with colored sugar crystals, they are a magical sight to be seen!
{CANDY CANE COOKIES}
Adapted slightly from HGTV Magazine
1 1/2 sticks butter at room temperature
3/4 cup sugar
1/4 tsp. salt
1 large egg
1 tsp. vanilla extract
1/4 tsp. peppermint extract
2 cups all-purpose flour
Red Sanding Sugar
Shimmer White Sugar Sprinkles
Red food coloring or red food coloring gel
Line baking sheets with nonstick baking mats or spray lightly with cooking spray. Preheat oven to 350 degrees Fahrenheit. Place oven racks in the upper and lower thirds of the oven. In the bowl of an electric mixer, cream together butter, sugar, and salt. Beat in the egg, vanilla extract and peppermint extract. Mix in flour just until incorporated. Split dough in half and place the white dough in one bowl. With the other half of the dough still in the mixer bowl, add red food coloring or gel and quickly mix, just until desired color is reached. Cover both bowls with plastic wrap and place in the refrigerator for at least one hour.
Sprinkle some red sanding sugar and shimmer white sugar sprinkles on two separate plates. Gently roll heaping teaspoonfuls of dough into short logs with the palms of your hands. Roll the red logs in the red sanding sugar, then the white logs in the white sugar sprinkles. Twist one of each color strand together carefully, pinching the two together at the bottom and at the top. Bend the tops to form candy canes and place on prepared baking sheets. Bake, switching the pans halfway through, until cookies are set, but not browning. Let cool for a few minutes on the cookie sheets, then carefully remove and allow to cool completely on cooling racks.
I attended a ladies’ night out ornament exchange party not long ago and brought these beauties. I also donned my ugly Christmas sweater. There were some other real sweater winners there too. I love a good thrift store find! Some of the ladies were super creative and made their own with felt, markers, and bells and such. It was a hoot.
And speaking of hoot, does laughter burn calories? I’m sure hoping so, because I seriously need an excuse for the ridiculous amount of cookies I consumed that evening.
My ornament won the “Tackiest Ornament” award. Ha! I found this awesome sumo wrestler that I couldn’t wait to get rid of. I came home with the most fabulous hamburger and fries glass treasure with which to adorn my tree. And, as if that wasn’t great enough, there were artificial snowflakes on the hamburger! Ha ha!
It took its special place on our tree, and I’ll remember that evening with fondness for years to come.
These cookies are so fun to make with the kids too! Mine loved rolling little snakes with the dough and twisting them together. It’s so fun to involve children in the holiday baking!
I’m thinking these would be great on Santa’s cookie platter on Christmas Eve night!
Happy Holidays and a very Merry Christmas to you!
Chelsea
www.lifewithmylittles.com