‘Tis the season to be merry.
I’m, I really am. We already started to receive the Christmas gifts. Yesterday 3 big boxes arrived from my mother-in-law. My face was all a smile when I unpacked and put the gifts under the tree. In my mind I was counting the days until I can tear the wrapping paper apart and enjoy my gifts. I think I’m worse that a child when it comes to gifts. It’s so hard to wait.
Another great news brighten my day. The money that I raised on my very first bake sale after a baking marathon bought joy to some not so fortunate children. I feel so good knowing that little things like cookies (making and selling) can make such a big difference.
I made four batches of these cookies for my bake sale. Some of them were topped with a candy cane kiss and the others were baked in my snowflake cookie pan and decorated with royal icing.
(Photo taken with my phone)
My first thought was to add some crushed candy cane to the dough but didn’t know how people would react to the idea. I still think about it, maybe I’ll do a dozen just for me.
Now, if you’re wondering why the name, it’s because of the color. I played a little bit with some food color and red and white sugar cookie seemed a little too long for a cookie. Being a sugar cookie, can also be cut-out and decorated if desired. Haven’t tried that yet.
Candy Cane Cookies
- 3/4 cup room temperature butter
- 1 1/4 cup sugar
- 1 egg
- 1 egg yolk
- 2 2/3 cups all purpose flour
- vanilla/rum/almond/peppermint extract - your choice (I used 1 tsp peppermint)
- food coloring - optional
- In a mixing bowl, with the paddle attachment on cream the butter and sugar.
- Add the egg yolk, followed by the whole egg. Mix until fully incorporated.
- Add few drops of the extract you're using followed by the flour, a spoonful at a time.
- Take the dough out of the bowl, cover in plastic foil or put it into a freezer bag and chill it for at least 30 minutes in the fridge. If you want to have it in two colors divide the dough in tow balls or more and color each ball at a time my mixing the food coloring gel into the dough, gently kneading it.
- You can easily froze it. Leave it about 30 minutes on the kitchen counter before using it.
- To make the candy cane kiss cookies, divide the dough into 24 balls. Place them on cookie baking sheets. Lightly press down with the back of the spoon. Put the sheets back in the fridge for another 30 minutes.
- Meanwhile heat the oven to 375F.
- Bake the cooled cookies for about 12-13 minutes. Cool slightly before topping them with the candy cane kiss and completely if you decide to do other decorations.
slightly adapted from Taste of Home
© Roxana\'s Home Baking, All Rights Reserved
Let the #cookielove continue. Come join the #cookielove fun over at my friend Junia’s blog.
Sending love you’re way,