Day 2: Candy Cane Cookies

Ever since I was a little kid Christmas has been my favorite time of year.  There is something so magical about the Christmas season.  This year is going to be especially exciting because S is now old enough to react to the beauty of Christmas lights and enjoys looking at the tree.  She got the Fisher Price Nativity set last year for Christmas; it is so fun to watch her play with it.  We have a little work to do on playing nicely with the Baby Jesus.   The other night S placed him in her grocery cart with Clifford and took him for a spin and the wise men were eaten by her toy alligator, but we are working on it.  I can’t believe I’m going to say this but I am actually looking forward to the first snowfall just to see her reaction.  I imagine it will be something like, “oh, wow!”  S and I have been having so much fun listening to Christmas music and dancing around the family room, she loves Jingle Bells and Up on the House Top.  And even more exciting for Christmas this year will be the debut of my nephew.  We will be meeting him in just 10 days (or maybe sooner).  I’m so excited for Becky and Thierry!!!

For Day 2 of the Twelve Days of Christmas Celebration here is Becky’s favorite Christmas cookie, Candy Cane Cookies.  My mom has made these cookies for years and unfortunately the copy of the recipe doesn’t say where it is from so I can’t give credit to the original author of the recipe. I will have to post the picture at a later date, once my mom makes her batch of these which will likely be this week sometime. 

Ingredients

½ cup butter or margarine, softened

½ cup shortening

1 cup confectioners’ sugar

1 egg

1 ½ teaspoons almond extract

1 teaspoon vanilla

2 ½ cups Gold Medal Flour *

1 teaspoon salt

½ teaspoon red food color

½ cup crushed peppermint candy

½ cup granulated sugar

Heat oven to 375 degrees.  Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings.  Blend in flour and salt. Divide dough in half; blend food color into one half.

Shape 1 teaspoon dough from each half into 4 inch-rope. For smooth, even ropes, roll them back and forth on lightly floured board.  Place ropes side by side; press together lightly and twist.  Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.

Makes about 4 dozen cookies

* If using Self-Rising flour, omit salt.  If using Wondra Flour, stir 2 tablespoons milk into butter mixture.