Weekend Sweets!

December 19, 2009 nickyswife

I love to bake. That is probably the part of domesticity that I enjoy the most. That…and canning. But that’s for another day.

Those who know me well always look forward to Christmas because I give baked goods to  many people as gifts. This recipe comes to you courtesy of my Tweep, Moxie Baker, over at Foodie Fictionista. My rendition is not perfect, but they are very yummy and a complete labor of love!

CANDY CANE COOKIES

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla (or Almond)
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar

Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
Heat oven to 375ºF.
Stir together peppermint candy and 2 tablespoon sugar; set aside.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Tip: This is also an EXCELLENT sugar cookie recipe for use with cookie cutters. Just remove the peppermint extract and peppermint sprinkles. The cookies will turn out soft and delicious!

Candy Cane cookies

Happy Baking!


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