Candy Cane Cookies & bitter cold

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What it is like to live in the Midwest, and why you need Candy Cane Cookies in your life! 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!!!

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 aka Snowballs 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.  After the first few you will be a pro!  They are not overly sweet with just a hint of peppermint…..YUM!!

How to make Candy Cane Cookies:

Preheat oven to 375 degrees.

Beat the butter, shortening, egg, flavorings, and powdered sugar together in a large bowl…..

Stir in flour and salt…..

Divide dough in half.

Blend food coloring into one half of dough…..

Shape one teaspoon of each dough…..

into a 4-inch rope…..

Lightly roll them back and forth on a lightly floured surface for smooth, even ropes. Place ropes together side by side and press together lightly and twist.

Place on a parchment lined baking sheet. Curve top down to form handle of cane…..

Bake for 9 – 11 minutes until set and very light brown…..

Mix crushed candy and granulated sugar together in a small bowl…..

Sprinkle the mixture over the hot cookies…..

Very carefully place the cookies on a wire rack to cool…..

Here are the Candy Cane Cookies with their other cookie friends…..

Enjoy!!

Candy Cane Cookies

These Candy Cane Cookies have a delicate almond flavor that highlights the crushed peppermint sugar that is sprinkled on top!

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Course: Dessert

Cuisine: American

Keyword: cookies, peppermint, candy canes, recipe, Christmas

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 48 cookies

Calories: 82kcal

Author: Lisa Johnson

Ingredients

• 1/2 cup unsalted butter (softened)
• 1/2 cup shortening
• 1 cup powdered sugar
• 1 large egg
• 1 1/2 teaspoons pure almond extract
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon red food gel

Peppermint Sugar

• 1/3 cup crushed peppermint candy canes (6 or 7 candy canes)
• 1/3 cups granulated sugar

Instructions

• Preheat oven to 375 degrees.
• Beat the butter, shortening, egg, flavorings, and powdered sugar together in a large bowl.
• Stir in flour and salt.
• Divide dough in half. Blend food coloring into one half of dough.
• Shape one teaspoon of each dough into a 4-inch rope. Lightly roll them back and forth on a lightly floured surface for smooth, even ropes.
•  Place ropes together side by side and press together lightly and twist.
• Place on a parchment lined baking sheet. Curve top down to form handle of cane.
• Bake for 9 – 11 minutes until set and very light brown.
• Mix crushed candy and granulated sugar together in a small bowl.
• Sprinkle the mixture over the hot cookies.
• Very carefully place the cookies on a wire rack to cool.

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 50mg | Potassium: 8mg | Sugar: 5g | Vitamin A: 1.3% | Calcium: 0.2% | Iron: 1.8%