Candy Cane Cookies

Another cookie I’ve been making since 1973. A recipe from Family Circle Christmas Help 1973 magazine. My sons always loved this cookie because it tastes like a candy cane. The original recipe does not have the icing drizzled across the candy cane cookies, or the sanding sugar, but I think the icing makes them even prettier, but it’s not required. When I put together my cookie containers, I add this cookie to the top center and it makes each cookie container pop with color! When I don’t have time to do these at Christmas, the containers never look the same…so, I try my best to make them every Christmas. I think in the past 38 years, I’ve missed making them only 2 Christmas’s…so, not too bad. They are a bit time-consuming, so if you make them, make sure you allow yourself plenty of time. You can also make them other colors, like red and green candy canes, but I like the traditional candy cane color best! Whatever color you choose, the taste of peppermint will explode you your mouth in the form of a cookie!

Ingredients:

3-1/4 cups sifted all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/2 cup butter (1 stick softened)

1-1/4 cups sugar

1 egg

1/3 teaspoon peppermint extract

1/4 cup milk

Red food coloring gel (Wilton) or regular food coloring.

Directions:

1. Sift flour, baking powder and salt in bowl.

2. Beat butter and sugar until fluffy in a large bowl. Beat in egg and peppermint extract. Stir in flour mixture alternately with milk.

3. Spoon half the dough onto a medium size bowl; tint pink with red food coloring. Leave the remaining dough plain.

4. Pinch off about a teaspoon of each dough and roll each into a pencil thin strip about 5 inches long. Place the strips side by side, pressing ends together and twist. Place on ungreased cookies sheet (I use parchment paper) about 1 inch apart, bending into a candy shape.

Bake 350 for 10 minutes until firm but not browned.