My last official holiday cookie post. Actually, it's also my last post of the year! I can't believe 2011 is almost over. Happy New Year's Eve!
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Every year I always want to put something minty in my cookie boxes. Peppermint just seems to be a must during the holiday season what with seeing candy canes all over the place. I was tempted to remake last year's mint chocolate chip truffles, but decided at the last minute to try something new this year. I searched for candy cane cookie recipe and found these cute cookies. They're super festive and just minty enough, a wonderful addition to a set of holiday cookies.
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Candy Cane Cookies
adapted from A Good Appetite
2/3 cups butter, room temperature
3/4 cup sugar
1 egg
1 tbsp milk
2 cups flour
1 tsp baking powder
1 tbsp peppermint extract
pinch of salt
red food coloring
Mix the dry ingredients: flour, baking powder, and salt. Set aside for now. In a separate bowl, cream the butter and sugar together. Add the egg. Then mix in the milk and peppermint extract. Add the dry ingredients and mix until a dough comes together. Split the dough in half. Wrap one half on plastic wrap and refrigerate.
Add red food coloring to the other half of the dough and mix until the coloring is evenly distributed. Then wrap the red dough in plastic wrap and refrigerate. The dough should be chilled for about 3 hours.
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Preheat the oven to 375°F. To shape the cookies, first divide the two doughs into 50 pieces each. Take one red piece of dough and one white piece of dough. Roll both dough pieces into 5 inch snakes. Twist the two snakes together. Pinch the two ends of the twist.
Roll the whole twist a bit against the table so the two dough snakes stick better together. Then place the twist on a parchment lined baking sheet. Hook down the top of the twist to form a candy cane shape. Repeat with the rest of the dough. Bake the cookies for 8-10 minutes, or until the bottoms begin browning. Leave on the baking sheet a few minutes, then move to a wire rack to finish cooling.
Makes 50 cookies.
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Every year I always want to put something minty in my cookie boxes. Peppermint just seems to be a must during the holiday season what with seeing candy canes all over the place. I was tempted to remake last year's mint chocolate chip truffles, but decided at the last minute to try something new this year. I searched for candy cane cookie recipe and found these cute cookies. They're super festive and just minty enough, a wonderful addition to a set of holiday cookies.
Candy Cane Cookies
adapted from A Good Appetite
2/3 cups butter, room temperature
3/4 cup sugar
1 egg
1 tbsp milk
2 cups flour
1 tsp baking powder
1 tbsp peppermint extract
pinch of salt
red food coloring
Mix the dry ingredients: flour, baking powder, and salt. Set aside for now. In a separate bowl, cream the butter and sugar together. Add the egg. Then mix in the milk and peppermint extract. Add the dry ingredients and mix until a dough comes together. Split the dough in half. Wrap one half on plastic wrap and refrigerate.
Add red food coloring to the other half of the dough and mix until the coloring is evenly distributed. Then wrap the red dough in plastic wrap and refrigerate. The dough should be chilled for about 3 hours.
Preheat the oven to 375°F. To shape the cookies, first divide the two doughs into 50 pieces each. Take one red piece of dough and one white piece of dough. Roll both dough pieces into 5 inch snakes. Twist the two snakes together. Pinch the two ends of the twist.
Roll the whole twist a bit against the table so the two dough snakes stick better together. Then place the twist on a parchment lined baking sheet. Hook down the top of the twist to form a candy cane shape. Repeat with the rest of the dough. Bake the cookies for 8-10 minutes, or until the bottoms begin browning. Leave on the baking sheet a few minutes, then move to a wire rack to finish cooling.
Makes 50 cookies.
