One our favourite things to do during the holidays is to make some cookies for Santa! Kind of like these Candy Cane Cookies!
As kids we didn’t bake a lot but I will always remember my mom making Whipped Shortbread Cookies.
Every year for quite some time now, a group of us moms get together and have an Annual Holiday Cookie Exchange Night. It has become a much anticipated event every year and grown to include wine, food and usually some sort of other element.
For our cookie exchange this year I wanted to make something new and adventurous and I think I found the right recipe – Candy Cane Cookies. This cookie does take a little work since you have to refrigerate the dough, take out small amounts at a time and work fast. But look at them! The extra work is worth it – aren’t they stunning?!
- 1/2 lb 1 cup butter, softened
- 1 cup icing sugar sifted
- 1 egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/4 tsp salt
- 2 1/2 cups all purpose flour sifted
- Food colouring red, green
- Cream butter & sugar until fluffy. Beat in egg, vanilla, peppermint, salt and flour.
- Divide dough into two. Stir food colouring into one half. If you are making green/white or red/white candy canes leave the other half uncoloured. If you are making red/green candy canes you will need to colour both halves of dough. Keep adding food colouring (and mixing well) until you reach desired colour. Wrap each section in saran wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees.
- Take a small portion of each colour of dough out of the refrigerator. Pick a colour and get started!
- Take a teaspoon of dough and roll into a 4 inch long snake. Do the same with the other half of dough. You will need to work fairly quickly as the dough warms up in your hands and becomes harder to work with.
- Carefully twist the snakes together and bend into a candy cane shape. Place on parchment lined baking sheets. Continue on with the rest of the dough placing candy canes approximately 1 inch apart on baking sheets.
- Bake for 7-8 minutes or until just a hint of brown starts on bottom of cookie.
- Set baking sheets on racks to cool (cookies will be to delicate to handle otherwise). Once able to remove cookies place on cooling racks until completely cooled. Store in sealed container.
This sugar like cookie with a peppermint twist is my cookie contribution for this year’s cookie exchange.
What is your favourite cookie to make or eat during the holidays?!