Saturday, December 18, 2010
Candy Cane Cookies
This little twist on the traditional sugar cookie is just what we needed to jump start our Christmas baking. It was so easy to do. Make your regular sugar cookie recipe. Add 1/4 cup* of crushed candy cane to the dough, mix it in well. Bake as usual
Once the cookies are done baking let them cool for just a couple of minutes, then press them one by one into a mix of equal parts icing sugar powder and crushed candy cane (3 tbsp of each). So tasty!
To crush your candy canes, put about 8 regular sized ones into a ziplock bag. Cover with a tea towel. Pound with a rolling pin or a meat hammer until the candy is in little bits.
Here's my favorite sugar cookie recipe. It is from Mrs. Field's Best Cookie Book Ever.
2 cups all-purpose flour
1/4 tsp salt
3/4 cup salted butter, softened
3/4 cup sugar
1 tsp vanilla extract
Pre-heat oven to 325*. In a medium bowl, combine flour and salt with a whisk, set aside. In a large bowl, cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, beat until well mixed. Add the flour mixture, Blend on a low speed just until combined, don't overmix. Gather the dough into a ball, flatten the ball into a disk and wrap tightly in plastic wrap. Refrigerate one hour until firm.
On a floured surface, roll out the dough to about 1/4 inch thick. Use cookie cutters to cut the dough into fun shapes. Bake for 13-15 minutes.
*1/4 cup candy cane was added to half of the dough, the other half I baked as directed.