Aren’t Christmas cookie swaps so much fun!?! This year, I joined a virtual Christmas Cookie Swap hosted by Bread Booze Bacon, Home. Made. Interest., It’s A Keeper, Our Mini Family, Cooking on the Front Burner, and Create. Craft. Love.. My cookie swap partner is Valerie of Home Made Modern, homeaccessories.about.com, and Editor, East Hudson Living. Her recipe, Candy Cane Cookies, is “a tradition with me and my mom, and we’re passing it down to my girls now.”
Find my cookie swap recipe, Peppermint Kiss Brownie Bites on Valerie’s site, Home Made Modern.
I made these Candy Cane Cookies with my 12 year old son over 2 days. My 12 year old is the baker in the family; he loves making muffins and chocolate chip cookies any time I give him free rein in the kitchen.
I made the dough one afternoon and put it in the fridge to chill. The dough needs at least an hour to chill since it has butter and shortening in it. I used Wilton Red Food Coloring for the red. I kept the red a little light; next time I will add more.
The next day after my son had finished his homework, we made the Candy Cane cookies. To form the cookies, I sprinkled confectioners sugar on a wooden board. At first we tried rolling the inch-round balls of dough in our hands. We were more successful with rolling out the dough on the board into 5-inch long “ropes”. The confectioners sugar helped keep the dough from sticking to the board as it warmed up.
Next, we twisted the ropes into candy cane shapes. Smooth out any breaks in the ropes as you are forming the canes to prevent them from breaking while baking.
To bake the candy cane cookies, I covered cookie sheets in parchment paper. As long as the parchment paper doesn’t get oily, you can reuse it for multiple batches of cookies. I just shake off the crumbs and fold the paper up into a size I can store in a kitchen drawer.
- ½ c. soft butter
- ½ c. soft shortening (like Crisco, but not butter flavored)
- 1 c. sifted confectioner's sugar
- 1 egg
- 1 tsp. peppermint extract
- 1 tsp. vanilla
- Preheat oven to 375.
- Mix ingredients together thoroughly.
- Then, add 2½ c. flour and 1 tsp. salt. Mix well. You can start out with a hand mixer, but may need to mix in the last of the flour by hand.
- Divide the dough in half. Add red food coloring to one half. Wrap in plastic wrap and chill for at least an hour.
- Shape the cookies on a surface lightly dusted with confectioner's sugar. Shape a 1-inch ball out of the white dough and a 1-inch ball out of the red dough. Roll each of these balls with the palm of your hand into "ropes" about 5 inches long. Make sure they're not too skinny. Twist the two ropes together and shape into a candy cane shape. Place on an ungreased baking sheet. Repeat to make the remainder of the canes.
- Bake 8 to 10 minutes or until the bottoms are lightly browned.
I’m joining the 2015 Christmas Cookie Recipe Swap hosted by: