These festive holiday cookies are a tradition at our house. Although they are not particularly delicious, they are really cute and fun to make!
You can find the official recipe from Betty Crocker, although I use almond extract instead of peppermint.
Here's how it's done - you mix up the dough, then divide it into two sections. Set aside one half and tint the other half with red food coloring, like this:
You will then have two lovely lumps of dough, one white, one red.
If you've ever done ceramics, you'll like this part. Form coils from the dough by rolling it gently back and forth on a lightly floured board. I always like to tell kids about this when I teach ceramics classes: "Remember this method at Christmas time, you can do it with red and white cookie dough and make Candy Cane Cookies!"
The recipe says to make the coils or "ropes" about 4" long. I started out this way but ended up making them longer and longer for bigger cookies.
Press two pieces together and get twistin'.
You have to be careful with this step as the dough can fall apart easily.
You can then roll the twisted dough lightly to smooth it out.
Curve one end down to make a candy cane!
Place them on a cookie sheet and bake at 375 for 9-12 minutes or until the white part becomes a very light golden brown.
Be ready with your crushed peppermint candy! I unwrapped some real candy canes, stuck them in a bag, and whacked it repeatedly with a hammer. There is probably a better way to do this, but I don't know what it is.
Mix your crushed candy with an equal amount of granulated sugar and sprinkle this on the hot cookies as soon as they come out of the oven. It will stick to the cookies and give you some added textural interest and peppermint flavor.
I made these for the SCRAP Holiday Bazaar and Bake Sale, which happened on Saturday, and here are a few pictures from that event. Here is Lee from leethal:
Here is Liz from 1.by.Liz:
My table looked cute:
And here I am, black Santa hat and all: