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These festive cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing— it wouldn't be Christmas at my house without them!
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 108 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 104 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Candy Cane Cookies in Country Woman Christmas , p30
Homemade Peppermint Ice CreamWhen peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin
When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin
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Reviewed on Dec. 22, 2009 by tkarinas
These turn out so nice, I tend to make a triple batch so my family has enough to go around. They are going in our recipe box and will be staying there.
Reviewed on Dec. 22, 2009 by sharon ulam
I will make it again but mine spread out huge and I think I need to modify the recipe so it will hold better. I would love to know how others have overcome this problem. I am thinking I will put baking powder and baking soda in it possibly. I made this type of cookie in the 70's and it turned out great but have lost the recipe. I will gladly accept help with this connumdrum!!
Reviewed on Dec. 17, 2009 by copekari
I also halfed the salt and it was perfect. I wished I would have refrigerated the dough before I started shaping them. I did on the second batch and they looked nicer and were easier to twist.
Reviewed on Dec. 07, 2009 by michelle_lozier
I find this cookie is WAY too salty, next time I will probably use just 1/2 tsp. salt. I might also try substituting peppermint extract for the almond. Also, my recipe yielded only about 2 dozen, perhaps I made mine a little larger, though.
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