crispy, pepperminty goodness

for santa

To say that my mother makes a lot of Christmas cookies may just be the understatement of the year. Along with all of the decorations that go up in our house annually, there are the cookies. Tons of them. I’m not kidding. In addition to these candy cane cookies, she also makes gingerbread men (and women), shortbread, chocolate peppermint cookies, linzer tarts, peanut blossoms (aka “kiss cookies”), and several others that I’m sure I’m forgetting. And honestly, if I had to choose between having a Christmas tree or having Christmas cookies I’d choose the cookies every year.

twirly whirly dough pyramids

Second only to the peanut blossoms, these are my favorites. Not only are they kind of cute but they’re like a minty sugar cookie. I prefer crispy cookies and these fall right into that category. When making them I find it easiest to make the dough when I think of it and pop it in the fridge for a day or two until I have time to make the cookies. To divide the dough I pat each half onto a cutting board in squares and cut them into smaller pieces that I then roll into the balls. You could probably also use a small cookie scoop but the one I have is too large. It would, however, make extra giant cookies, which wouldn’t necessarily be a bad thing…

candy cane cookies
printer-friendly version
makes about 30 cookies

ingredients:
3/4 cups butter, softened
3/4 cups sugar
2 cups flour
1 egg
1/2 teaspoon vanilla
1 teaspoon peppermint extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon red food coloring

directions:
Cream the butter and sugar. Beat in the egg, vanilla and peppermint extract. In a separate bowl, stir together flour, salt, and baking powder. Stir into creamed mixture. Divide the dough in half and blend the food coloring into the second portion. Cover each and chill for at least 60 minutes. Divide each section of dough into 30 balls; keep half of each dough chilled until ready to use. Roll each ball into a 5-inch rope. For each cookie, pinch together one end of a red rope and one end of a white rope; twist the ropes together. Pinch together remaining ends. Place on an un-greased cookie sheet and curve to form a cane. Repeat with remaining balls. Bake at 375 degrees for 10-12 minutes. Transfer to a wire rack to cool.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in cookies, dessert, vegetarian and tagged , , , , , , , . Bookmark the permalink.

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