Candy Cane Cookies & bitter cold

If winter storms were not bad enough, the following day is usually worse.  Day 1 brings snow, rain, ice, mix.  Day 2 usually brings very high winds.  Given that yesterday was a blizzard, the winds today were lighter in comparison.  The big difference is the snow cover.  All of that snow and ice brings down the temperature.   Then the skies clear, and the sun comes out, which also drops the temperature.  It is currently 8 degrees with a wind chill or “feels like temperature” of -13!!!

The poor dog has to keep switching feet while he is outside.  He lifts one leg up off the snow, then the other.  It’s quite the dance routine.  This is my daughter’s dog Arlo…

It’s cold out here, can I come back in?


Today we have my other favorite Christmas cookie…..Candy Cane Cookies!!!  This comes out of the same Betty Crocker’s cookbook as the Russian Teacakes (and my sugar cookies).  My mom used to make these every Christmas and then I carried on the tradition.  They can be a bit time consuming, and a little bit tricky to form into a candy cane shape, but they are worth the effort.  The more you play with them, the easier it actually gets.  They are not overly sweet with just a hint of peppermint…..YUM

Candy Cane Cookies

Here they are with their other cookie friends…..

Candy Cane Cookies

Candy Cane Cookies

Serves 4 dozen cookies
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Meal type Dessert
It wouldn't be Christmas without candy cane cookies.


  • 1/2 cup unsalted butter (softened)
  • 1/2 cup shortening
  • 1 cup powdered sugar
  • 1 Large egg
  • 1 1/2 Teaspoons almond extract
  • 1 teaspoon pure vanilla extract
  • 2 1/2 Cups all-purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon red food color gel
  • 1/2 cup crushed peppermint candy
  • 1/2 cup granulated sugar


Betty Crockers Cookbook
Heat oven to 375 degrees.
Liquid Ingredients
Using a hand mixer, beat together butter, shortening, egg, flavorings, and powdered sugar.
Add flour beat
Blend in flour and salt.
Split Dough
Divide dough in half.
Add Red Color
Blend food coloring into one half of dough.
Teaspoon of dough
Shape one teaspoon of each dough into a 4-inch rope.
Dough ribbons
Lightly roll them back and forth on a lightly floured surface for smooth, even ropes. Place ropes together side by side; press together lightly and twist .
Form candy cane shape
Place on ungreased baking sheet. Curve top down to form handle of cane.
Bake for 9 - 11 minutes until set and very light brown.
candy cane sugar
Mix candy and granulated sugar.
Coat with Candy Cane Sugar
Carefully place cookies on a cooling rack over a clean baking sheet and sprinkle with candy mixture.


You can sprinkle candy mixture over cookies on the baking sheet, but the mixture will melt on the baking sheet and is more difficult to clean up.  Be very gentle is you choose to move to a cooling rack, the "curve" of the candy cane breaks very easily.


  1. says

    These cookies look so pretty! I’ve never made these before but I think I’m going to make them this Christmas! Thanks for sharing on Foodie Friends Friday!

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