I hope you had a wonderful Thanksgiving! I sure did ... spent nice, relaxing time with my parents and Mark's Mom ... and didn't even THINK about going out for 'Black Friday' shopping. Nope. No way. No how. Shopping the day after Christmas? Yup ... it's a tradition for Mom and me. 'Black Friday?' ... not so much.
Mom and I stayed home and made these candy cane cookies instead ... our little 'Black Friday' project!
We used to make these every year at Christmastime when I was growing up. It was a great in-the-kitchen family project, though Mom says my brother and I used to give up after assembling about two cookies ... leaving her to do most of the work. Hmmmmm ... I don't seem to recall that. Not at all sayin' that that happened ... but if it did ... it may have been ... just may have been ... that Mom's candy canes were always so much prettier than ours. And isn't it nice to have an entire batch of pretty candy canes? Apparently we may have thought that.
We hadn't made these together since I was in high school ... which, I hate to say ... was about 25 years ago. So, when Mom and I decided to make them this weekend, the test was on! Had I improved? Could I now make candy canes as pretty as Mom's?? Well, yes! I'm pleased to report that my candy cane cookie-making skills have greatly improved! I guess some things just come with age.
We had a nice afternoon together getting our Christmas baking started. And I must say, we had totally forgotten how totally tasty these cookies are! Almond extract gives them a truly wonderful flavor that goes surprisingly fabulously with the peppermint sprinkle on top.
So not only are these candy cane cookies pretty to look at, they're darn tasty too. Ahhhhh, making them brought back great memories.
And here's how you can make your very own.
Start by getting the Peppermint Sprinkle Topping together. Crush some candy canes or peppermint candies. I found using mini candy canes was quite handy ... you can crush them right in their little individual packets and then just cut open the top and pour the crushed pieces into a bowl. Easy and neat. Love that.
Mix the crushed candy canes with granulated sugar, and set this aside for later.
Mix up some yummy dough ... and divide it into two equal portions. Add red food coloring to one portion ...
... and mix it up really well.
Now you've got red dough and white dough! ... just perfect for making cute little candy canes.
Take about a 1" ball of dough of each color ...
... and use the palm of your hand to roll it out into about a 4"-long rope.
When you have a rope of each color, lay them side-by-side and gently press them together a bit.
Then twist them together ...
... so they look about like this. Very gently roll the twisted dough with the palm of your hand to 'smooth' the twists out a tiny bit.
Place your twist on an ungreased cookie sheet and curve the top to look like a candy cane shape.
See? It should look about like this ...
Pop them in the oven for a bit, and when they come out immediately sprinkle each cookie with Peppermint Sprinkle Topping. (We highly recommend placing wax paper ... or something similar ... under the cooling rack to catch the spill-over sprinkle.) The topping will sort of melt onto the cookies, giving them a yummy pepperminty crunch that pairs wonderfully with the almond-flavored dough.
Let these beauties cool, and enjoy.
Thanks for an afternoon of great memories, Mom! I'm so glad I can now make Candy Cane Cookies as pretty as yours.
I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!Candy Cane CookiesSource: My Mom (and I have no idea where she got the recipe ...)
Cookies:1/2 c. shortening (I use Crisco)1/2 c. butter1 c. confectioners' sugar1 egg1 1/2 tsp. almond extract1 tsp. vanilla extract2 1/2 c. flour3/4 tsp. salt1/2 tsp. red food coloring
Peppermint Sprinkle Topping:1/2 c. crushed peppermint candy or candy canes (about 20 mini candy canes or 8 regular-sized)1/2 c. granulated sugar
Peppermint Sprinkle Topping: Combine crushed candy canes and granulated sugar. Set aside.
Cookies: Mix shortening, butter, and confectioners' sugar until well combined. Add egg, almond extract, and vanilla extract; combine well. Mix in flour and salt.
Divide dough into two equal portions. Place one portion in a bowl. Mix red food coloring into the remaining portion.
Take about a 1" ball of each color of dough and roll each into a 4" strip. Lay the strips side-by-side and then twist together. Place on an ungreased cookie sheet and curve the top to make the strips look like a candy cane shape. Repeat with remaining dough.
Bake at 375 degrees for 6 - 9 minutes, until cookies are set and just barely beginning to get a bit of golden brown on the bottom.
Place wax paper under a cooling rank. Carefully remove hot cookies from the pan and place on the cooling rack. Immediately, while cookies are still hot, sprinkle generously with Peppermint Sprinkle Topping. Let cool on rack. Makes about 2 dozen cookies.
NOTES:- There truly is no leavener in this recipe ... that's not a typo.- DO NOT chill the dough. It's needs to be very soft and pliable to be able to roll and shape it into candy canes.- It's important to sprinkle the Peppermint Sprinkle Topping on the cookies immediately upon taking them out of the oven so it will stick and sort of 'melt' onto the cookies. If the cookies have cooled too much, it will just fall off.- These can be made ahead and frozen. A single layer works best ... or very gently place wax paper between layers.
Enjoy!
This post is linked with Sunday Showcase Party, Marvelous Mondays, The Bulletin Board, On the Menu Monday, Make the Scene Monday, Mangia Mondays, Christmas Link Party, Crazy Sweet Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesday, Lil' Luna Link Party.
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