Here is the promised recipe for the cookies that I made for Monday’s Christmas cookie exchange party. For the best results of flavor: make the dough the night before and set in the refrigerator overnight. It leaves the cookies tasting more peppermint!! 😀
- 1 cup sugar
- 1 cup butter or margarine, softened
- 1/2 cup milk
- 1 tsp vanilla
- 1 tsp peppermint extract
- 1 egg
- 3 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp red food color (This makes pink. I used a 1/2 bottle food color and got RED) 🙂
- 2 Tbs finely crushed hard peppermint candies
- 2 Tbs sugar
1. Beat 1 cup sugar and butter until mixed. Add milk, vanilla, peppermint extract and egg to sugar/butter mixture. Mix on medium speed or with spoon. Stir in flour, baking powder and salt. Divide dough in half. Stir food coloring into one half of the dough. Cover and refrigerate at least four hours.
2. Heat oven to 375 degrees. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. (I used parchment paper instead). Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet (use parchment paper if posible…helps hold them together when you take them off the pan after baked.) Curve the top of the cookie down to form “handle” of cane.
3. Bake 9-12 minutes or until set and very light brown. Mixed crushed candies and 2 Tbs sugar; immediately sprinkle over baked cookies. Immediately removed from cookie sheet to wire rack. Cool completely (but eat them warm, LOL). 🙂
From: Most-Requested Cookies. Gold Medal ed. No. 28. Minneapolis: General Mills, Inc., pg. 15.