Monday, December 19, 2016

Sugar Cookie Candy Cane Cookies

These festive cookies are a great addition to your Christmas treat arsenal.  The lack of frosting makes this a lighter alternative, which we love, but you'll still get a punch of peppermint flavor from the actual cookie and candies sprinkled on top.
You can use whatever sugar cookie recipe you like the best, including store bought, but I love the one included here.
Sugar Cookie Candy Cane Cookies
Recipe idea from Country Living

2/3 c. butter, softened
1 c. sugar
2 eggs
1 tsp. baking soda
1/4 c. milk
1 tsp. peppermint extract
1/4 tsp. salt
4 c. flour
pink food coloring
crushed candy canes

Cream butter and sugar.
Add eggs and mix between each.
Dissolve baking soda in the milk and add to the creamed mixture.
Add peppermint.
Slowly add flour and salt while mixing.

Divide dough into 2 equal halves.  
Set one half aside and return remaining half to the mixer.
Add 5 drops of food coloring and mix to combine - you may need more or less depending on desired color.

Place dough balls in a bowl and cover.
Chill for 2 hours in the refrigerator.

Remove from fridge and knead each half individually until dough softens.
Form several 1-2" balls from both colors.
Take individual balls and roll them out into long ropes of equal length.

Take one rope of each color and twist them together.
Wrap one end over to make a candy cane shape.
Place cookies on a greased baking sheet.
Bake at 350 for 8-10 minutes, until just browned on the bottom.
While still hot, sprinkle crushed candy cane pieces on cookies and press down lightly to indent.

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