Baking day still a family tradition
These candy cane cookies are a family favourite.
When my children were younger, we would choose a day to bake our traditional Christmas favourites.
These red and white beauties are still at the top of the list.
The kids really loved them because they got to get their hands in the dough, roll, and twist the canes, and – of course – eat them freshly baked out of the oven.
The cookies look so pretty on a plate, and kids felt so proud of their creations when guests came to visit and at family dinners.
I know that after you make them, you will feel the same.
from Sandee Krause of Krause Berry Farms & Estate Winery
Candy Cane Cookies
Makes about 4 dozen cookies
• 1 cup butter or margarine softened
• 1/2 cup shortening
• 1 cup confectioners sugar
• 1 egg
• 1 1/2 tsp almond extract
• 1 tsp vanilla
• 2 1/2 cups all purpose flour
• 1 tsp salt
• 1/2 cup sugar
• 1/2 tsp red food colouring
Heat oven to 375 F.
Mix together the butter, shortening, confectioners sugar, egg and extracts.
Blend in flour and salt.
Divide dough in half and blend in the food colour to one half of the dough.
Shape 1 tablespoon of red dough and 1 tablespoon of plain dough into a 6-inch length rope.
Roll them back and forth on the counter top till they are smooth and crack free.
If they stick, you can lightly flour your working surface.
Place one red rope and one plain rope side by side, pick up the top of the two rolls and gently twist them together, then bend them to form the curve of the candy cane.
Pick up the bottom of the two rolls and gently twist them together, smoothing out any cracks or tears that form.
Place on a cookie sheet with a spatula.
Bake for 9 minutes or until set and are very light brown in colour.
Immediately sprinkle with granulated sugar or edible dusting glitter when removed from the oven.
You can adjust the size of your cookies to suit, making the larger or smaller.
You can also vary the colour of the dough.