Friday, December 12, 2008

Candy Cane Christmas Cookies~

My second-favorite Christmas cookie - right after shortbread, are these Candy Cane cookies. Those of you who know me have seen them before ;) They are a light and flaky cookie with a hint of almond flavor. The crushed candy canes give them that unique holiday taste. They recipe is from and 'oldie but goodie" cookbook called Betty Crocker's All Time Favorites.  

I've been making these since my daughters were little. They make any cookie platter more festive with their candy cane shape and colors.  

I've updated a few of the photos this year.  They're so stinkin' cute! You'll want to make these a holiday tradition too!  The dough is very forgiving.  Make them as big or little as your heart desires.  Mine are usually about 3 inchs in length after I twist the top to make the candy cane shape.  

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Candy Cane Cookies

½ cup butter or margarine, softened
½ cup shortening
1 cup confectioners’ sugar
1 egg
1-1/2 tsp almond extract
1 tsp vanilla
2-1/2 cups all-purpose flour
1 tsp salt
½ tsp red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Heat oven to 375 F. Mix thoroughly butter, shortening, confectioners’ sugar, egg, almond extract and vanilla; blend in flour and salt. Divide the dough in half and blend food color into one half.

For each candy cane, shape 1 tsp of dough from each half into a 4-inch rope (for smooth, even ropes, roll the dough back and forth on a lightly floured surface.) Place the ropes side by side and press together lightly; twist. Place on a Silipat or parchment-lined baking sheet and curve the top of each twist to form the handle of the cane.
Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar (food processor works best); sprinkle on the hot cookies when they come out of the oven. Allow to cool on sheet at least 5 minutes before trying to remove.

Makes about 4 dozen.

Note: I usually double this recipe because I like the canes a little larger. If making separate ropes is too time-consuming just take a little less than a tablespoon of each color dough together and roll them into a rope together, then, holding onto one end of the rope twist the other side to swirl the colors.


Cynthia said...

Another cute group of Santas .. the first and second one are quite different, The second one has a "Russian" look to me.

I like your idea of doubling the recipe and making the candy canes larger. I think that would solve the problems I had with the ropes and twisting when I used to make them.

Foley said...

Love your photos - the Santas are so bright and whimsical!

Marsha said...

I loved the cookie photos over at wfd but the black background here with them is just simply stunning!

I hope you don't run out of santas to show us because I am really enjoying seeing them all!

SavoringTime in the Kitchen said...

Thank you Cynthia, Barb and Marsha!

Cynthia the first one is my only new purchase this year. Usually, I wait for the after Christmas sales but I had to have him :)

I bought the second one at the gift shop at our airport at least 10 years ago. All I know is it was made in Poland.

There are more, Marsha :-)

La Table De Nana said...

Good job S.. pretty pretty festive post..
I hope I get around to the canes this yr!

a quiet life said...

your pics are just stunning... santa was made for your house!

Megan said...

I've been wanting to make these cookies and now I have a recipe! Hope mine turn out as well as yours did. :)

Debbie@Mountain Breaths said...

Susan, I remember you as the candy cane cookie lady! I adore your Santa collection. I am also a collector of Santas.

Anonymous said...

I love your Santas, Susan! Neat collection! The pics are awesome, love the cookies!

Shel said...

These look awesome.Your pics are stunning.

A Canadian Foodie said...

I definitely remember making these - or attempting to - a few times in my life - it may have been a different recipe? Not sure... but they always looked clunky and were very fragile, so I gave up. They are beautiful on a plate and you have inspired me to try once again. I have just the little ones to invite over to give them a whirl! :) V

Barbara said...

I remember those!! What fun, Susan. You did a super job with them. Good idea to make them bigger too.

A Canadian Foodie said...

What do you do with the crushed candy canes?

SavoringTime in the Kitchen said...

Thanks for asking, Valerie! The recipe states to mix the crushed candy canes (or peppermint candy) with the granulated sugar. I like to do this in a food processor. Then, the peppermint sugar is sprinkled on the cookies right immediately after baking while they're hot. Delicious!

A Canadian Foodie said...

I need to learn to read better - I sprinkled it on before they were baked and baked this on the cookie - better your way - but did we ever have fun! Post is up - and THANK YOU for this recipe and the trip down memory lane. I will make these again myself and post the recipe, too... and make them smaller, and with the "elf dust" on the cookie while hot!