Christmas Countdown: 11

14 Dec

Here’s a great cookie idea! The subtle hint of peppermint in the sugar cookie is so delicious (I can say that from experience).
Candy Cane Cookie Recipe

1 C. butter, softened
1 C. confectioner’s sugar
1 egg
1 t. vanilla
1/2 t. peppermint extract
2 1/2 C. sifted flour
1/2 t. salt
1 t. baking soda
1 t. cream of tartar
2 T. of red food coloring
Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and peppermint extract. Set aside. Mix the flour, salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.

Take a lump of each color of dough and roll into strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes.

Place one inch apart on baking sheet. Bake at 375° F. for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.

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