Cookie Swap – Candy Cane Cookies

It was so much fun trying out a new cookie recipe this week. Whoever sent me this Candy Cane cookie recipe must be a psychic because I have been wanting to make something with peppermint since Thanksgiving. I even bought peppermint extract just before receiving this recipe. See…it was fate!

Unfortunately, I don’t know who sent me this recipe so I can’t give them the credit they deserve for these delicious cookies. There is no name on the envelope or note inside. 🙁 If you are my secret cookie swap partner let me know so I can give you credit!!

UPDATE: The mystery cookie swapper is Michelle from Michelle’s Tasty Creations! Should have known, her recipes are always delicious!

What follows is the recipe that I made…I made some very small adjustments to the one that I received, just based on my taste and what I had on hand.

Candy Cane Cookies
 Ingredients
1 cup butter, softened (recipe called for margarine)
1 cup sugar
1 egg
1 tsp vanilla
3 cups flour
2 tsp baking powder
pinch of salt (recipe didn’t call for)
1/2 tsp peppermint extract
1/16 – 1/8 tsp red gel food coloring (recipe called for 15 drops liquid food coloring)

Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In the bowl of a mixer, cream together butter, sugar, egg, vanilla, and peppermint extract.
3. In a separate bowl, mix together flour, baking powder, and salt. Add that mixture to the butter mixture one cup at a time.

4. Place 1/2 the dough in a bowl and set aside. Add food coloring the the other 1/2 of the dough  and mix until incorporated. (You could also add the peppermint extract here if you only want the red dough to be flavored).

Original 5. With lightly floured fingertips, roll the dough in 6″-7″ ropes. Laying both colors side by side, lightly press together and twist to make the cane design. Shape into candy cane and bake for 10 minutes.

Alternate. 5. Flatten out both balls of dough, wrap in plastic wrap, and place in freezer until hardened slightly. Remove from freezer, and one at a time, roll out the dough into 1/4″ thick rectangular sheets. Place one color on top of the other and use a knife or pizza cutter to cut the dough into an even rectangle. Starting on one long edge, start rolling the dough into a log. Wrap log in plastic wrap and place in the freezer until hardened. Remove from freezer and cut into 1/2″ discs. Place on baking sheet and bake for 10 minutes.

I am so happy to have added these cookies to my collection! They were so good, even B tied one, and he never tries anything I bake! He suggested that if I make these again that I use a tad more peppermint extract. But I like them just as they are! And I know I will just eat them all up, so I am boxing them up with some of my Death by Chocolate candy and giving it out as gifts!

What is your favorite Christmas cookie?