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Candy Cane Cookies – Revisited

Sometimes you just don’t mess with a good thing, and holiday traditions should be one them.  Baking these cookies for the holiday season are just the thing to get you and your loved ones into the holiday spirit. 

Wrangle up the little ones (or your friends), put on your aprons, and then haul out your baking goods for a good old fashion Cookie Decorating Party. 





Baking these cookies while listening to the nutcracker is optional, but it sure is fun! These cookies are very simple to prepare, but do require a bit of arm work to mix in the flour, so be ready for that. These cookies need to shaped into little balls before baking, and so it’s fun for little ones to mould their own cookies and then decorate them with the candy cane mixture or sprinkles (your call). Just be sure to put some extra flour in front of them, and all over their hands, so that the cookies don’t stick to EVERYTHING including them. 

I made these cookies last Christmas season, and they’ve been requested ever since. I decided to make a double batch this time, and stick them in the freezer. I know they won’t last long, so I’ll be preparing to make another batch very soon. For previous post click here: Suggestive Sundays


These cookies also make for a great homemade holiday gift, and you can make a double batch and prepare several individual cookie packages at a time, and put them in the freezer for when you are ready to gift. I bought all these materials including the PERFECT sized plastic dishes at the dollarama of all places. Just make sure to put wax paper in between cookie layers, so they don’t stick to each other.

For around 5 dollars I purchased: 
  • 10 pack of plastic containers (with lids!) 
  • Ribbon
  • Festive holiday printed treat bags 
  • Red doilies

Candy Cane Cookie Recipe: 

Ingredients: 
1/2 cup apple sauce + 1/2 cup margarine  (or 1 cup butter)
1 cup of powdered sugar
1 egg
1/2 tsp peppermint extract
1/2 tsp vanilla extract
2 1/2 cups of all purpose flour
1/4 tsp salt
1 cup crushed candy canes (I usually only use 1/2 cup)
3 tablespoons of sugar (I use Splenda)
Snipped from: http://recipeland.com/recipe/v/Candy-Cane-Christmas-Cookies-14088

Directions:

In a large bowl, with an electric beater on medium speed, cream the butter and confectioners’ sugar until light and fluffy.
Add the egg and the peppermint and vanilla extracts and beat until well blended.
Gradually add the flour and salt; mix well.
Cover the bowl tightly with plastic wrap and chill for 1 hour.
Preheat the oven to 375 degrees F.
Coat two baking sheets with nonstick cooking spray. I used parchment paper J Iโ€™m all about less mess.
In a shallow bowl, combine the crushed candy canes and the granulated sugar; mix well.
Shape the chilled dough into 1-inch balls then roll each ball in the candy cane mixture; place on the baking sheets and bake for 10 to 12 minutes, or until browned.
Immediately remove from the baking sheets and place on wire racks to cool.




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