Thursday, December 17, 2009

Candy Cane Cookies

Candy Cane Cookies

    It wouldn't be Christmas at our house with out Candy Cane Cookies. I remember as a small child my parents staying up in to the wee hours of Christmas morning making candy cane cookies so we would be sure to have them for our Christmas guests. What woke me up so early was the sound of my parents laughing. When I peaked out my bedroom door, there they were sitting at the table surrounded by cookie dough, laughing and enjoying a private moment together.
    For my own children dozens of candy cane cookies went to school each year for the class Christmas parties. Candy cane cookies are the first cookie we make every year, they are the signal that the Christmas baking has begun.

Candy Cane Cookies
1/2 cup Butter
1/2 cup shortening ( you can use all butter if you wish)
1 cup confectioners sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. salt
red food coloring
crushed peppermint candy
confectioner's sugar.

Mix together butter, shortening, and sugar.  Add egg and flavorings, mix thoroughly. Add flour and salt mixing to incorporate.  Divide dough in half.  Color one portion of the dough with red food coloring.

1.  Rolls dough into ropes about 3/8 to 1/2 inch thick, about the size of you pinkie finger.  2.  Place one red and one white rope side by side.  Cut rope in 3 to 3 1/2 inch sections.

3. Twist the rope: hold each end of the rope and turn your right hand forward  (away from your body) and turning your left had backward (towards your body).  4. Gently, with your finger tips roll the rope to form a new rope about 3/8 to 1/2 inch thick and about 6- 7 inches long.

Place the ropes on your baking sheet and turn the tops down, forming a candy cane.  Bake  in 375 F degree oven  for about 9 minutes, until just starting to brown.  Carefully remove from baking sheet and while still warm roll in a bowl of 2 part confectioners sugar to 1 part crushed peppermints.

Have a Merry Christmas!