When I was little and it got to be the middle of December, my mom would ask us what Christmas cookies we wanted that year. Without fail, I chose candy cane cookies. I'm sure my mom wanted to cringe when I mentioned them because they're a LOT of work, but I loooooved them and still do. Tonight is the Ohio Blogging Association's annual holiday party and cookie swap. Guess what cookies I decided to make? P.S. We have to bring four dozen. Nathan thought I was CRAZY for mixing, rolling and twisting four dozen of these cookies, but I want to spread the love. The almondy-minty goodness is just so delicious!
In case you're up for making these (they're ALWAYS a hit!), I wanted to share the recipe with you all. And if you have a favorite Christmas cookie, please share in the comments below! I have a husband who loves cookies; I'm pretty sure they rank just after me on his list of favorite things.
Candy Cane Cookies (makes "four dozen," but that's actually a lie. I'd say it's more like two)
1/2 cup margarine, softened 1/2 cup shortening (I use more margarine here; butter works too) 1 cup powdered sugar 1 egg 1 1/2 teaspoons almond extract 1 teaspoon vanilla extract 2 1/2 cups flour 1 teaspoon salt 1/2 teaspoon red food color 1/4 cup crushed peppermint candy 1/4 cup granulated sugar
Preheat oven to 375.
Mix margarine, shortening, powdered sugar, egg and flavorings thoroughly. Blend in flour and salt. Divide dough in half; blend food coloring into one half.
Shape 1 teaspoon dough from each half into a 4-inch rope. Roll over a floured board. Place ropes side by side and twist. Place on ungreased cookie sheet (I still grease it!).
Bake about nine minutes or until set and very light brown. While baking, mix candy and granulated sugar. Immediately sprinkle cookies with candy mix. Remove from baking sheet to cool.
