I don’t do a lot of Holiday baking. I like to bake, but I don’t like having a lot of extra treats laying around the house. Cases in point: I made Pretzel Fudge and they taunted me every time I opened the refrigerator door. So, I packaged it up and shipped them off to a friend. I made Caramel Chex Party Mix and the recipe made two large plastic containers worth. So, I packaged it up and brought it to a family Holiday party.
I mentioned in an earlier post that I participated in a ginormously scaled cookie swap, and that that cookie swap didn’t go entirely as planned. While I was bummed about not receiving all of cookies meant for me, it paled in comparison to what happened to my friend Kim. Long story short, the blogger who received her cookies is (putting it lightly) a major not-so-nice person and had some not-so-nice things to say about all of the cookies she received. I have some choice words for her too, but my parents read this blog (Hi Dad!) so I’ll keep them to myself for now. Kim is one of the nicest people I’ve never met (we’re internet buddies), and I was really saddened to hear what had happened.
So once Kim and I realized that our experiences with the cookie swap were less than stellar, we decided to swap with each other. I loved making these cookies since they’re so cheery and festive (they sparkle!), and I hope Kim loves them too.
Peppermint Candy Cane Cookies – slightly adapted from Mommy Hates Cooking
- 6 Peppermint Candy Canes, finely crushed (I used my food processor)
- 1/3 Cup Sugar
- 3/4 Cup Powdered Sugar
- 1/2 Cup Shortening
- 1 Stick Butter, room temperature
- 1 Egg
- 1 tsp. Vanilla
- 1 tsp. Almond Extract
- 2 1/2 Cups Flour
- 1 tsp. Salt
- Red Food Coloring (I use Wilton Gel Colors)
- Red Sparkling Sugar
Combine the crushed candy canes, sugar and powdered sugar.
In the bowl of a stand mixer (or a large bowl), cream together the shortening and butter. Add the peppermint-sugar mixture and mix again until well combined. Add the egg, vanilla and almond extracts, then gradually add the flour and salt. Mix well.
Add food coloring until you achieve the color you want. Flatten the dough into a disc, wrap in plastic wrap and refrigerate for one hour.
Once dough has chilled, preheat the oven to 375. Add sparkling sugar to a shallow dish and set aside.
Using a cookie scoop (or rounded tablespoon), roll dough into small balls and slightly flatten with the palm of your hand. Roll the dough in the sparkling sugar until covered. Place on a parchment lined baking sheet.
Bake for 9-10 minutes. Cool for 5 minutes before transferring to a wire rack. Cool completely before serving.