Thursday, December 15, 2011

Candy Cane Cookies

Keeping with our theme this month, The Spatulartettes have another family recipe to share.  This one comes from Tall One's grandma, Mimi, and has been served at family Christmases for as long as she can remember.  When Tall One moved away from home, Mimi sent her oldest granddaughter off with a few boxes of her used kitchen accessories, including a large stack of mini muffin tins, a lazy susan, and a fondue pot circa 1975.  More importantly, though she sent hand written recipe cards for some of Tall One's favorite treats.  These Candy Cane Cookies were in the stack of cards.  They are a fun twist (literally and figuratively) on a basic sugar cookie and are perfect for holiday parties.  The twisting technique can be a little bit tricky at first, but is worth it for the adorable result.  So from Mimi's kitchen, to our kitchens, to your kitchen we bring you Christmas cheer and Candy Cane Cookies.

-1/2 c shortening
-1/2 c butter
-1 c confectioner's sugar
-1 egg
-1/2 tsp almond extract**
-1 tsp vanilla extract
-2 1/2 c flour
-1 tsp salt.
-1/2 tsp red food coloring

**Feel free to play around with the extracts you use.  This is Mimi's recipe, but when we made these this year, we actually used 1/2 tsp of peppermint extract instead of the almond.

Pre-heat over to 350 degrees.

In a stand mixer, cream shortening, butter, and sugar.  When mixture is light and fluffy, add egg and extracts and mix until combined.  Blend in flour and salt until dough forms.

Divide dough in half.  Add 1/2 tsp red food coloring to one half.  Chill dough until very cold.  It is extremely important to chill the dough well or it will be difficult to create the twists.
Once dough is chilled, roll about a 1/4 c of each dough into a long snake.  Twist the red and white dough together and gently roll to form a single snake.  Cut snake into approximately two inch segments and bend each segment into the shape of a candy cane.  Repeat with the remainder of the dough.  We suggest putting the unused dough back into the refrigerator to keep it cold until  you are ready to work with it.
Bake cookies for 15 minutes or until white part just beings to turn golden brown.
Be nice and make your friends cookies!  Or Santa will bring you COAL!

Tall and Small

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