Monday, March 24, 2008
Candy Cane Cookies
Colin made up this recipe for Christmas 2008, based on a couple of pastel cookie recipies he found online. They taste about halfway between a sugar cookie and a butter cookie.
1 cup butter
1⅓ cups fine granulated sugar
2 large eggs
4 tablespoons milk
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon baking powder
3¼ cups flour
optional: other flavorings, such as peppermint extract, and colored decorators' sugar or crushed peppermint candies.
Cream the butter and the sugar thoroughly. Mix in the eggs and milk. Add the vanilla. Sift the flour, salt, and baking powder together in a bowl, then mix a bit at a time into the wet ingredients.
Take the dough and divide it into two parts. Take one part and mix in some food coloring (red or green look traditional) and optionally some flavoring such as 1/2 teaspoon peppermint extract. Chill dough covered in the refrigerator for two hours.
Take some chilled dough in roughly equal parts of each color, and roll into fat rods of equal length, then stick the rods together and roll out the combined rod to about 3/8" (1cm) diameter. Pinch off about 5-6" (120 - 150cm) and twist (rolling the ends about the center clockwise seems to work well). Roll or dust in colored sugar or crushed candy and form into a candy cane shape or a ring and place on a baking sheet.
Bake at 350° F (175° C) for 10 - 12 minutes. The cookies should not be noticeably browned. Leave the baked cookies on the cookie sheet for a couple of minutes to cool before transferring to a cooling rack - the cookies can be fragile. Makes about four dozen.
It's pretty easy to make other holiday shapes with this recipe, too, like these flags or candy corns: