Christmas Candy Cane Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch
I, too, used to make these with my mother, and hadn’t made them in years. The peppermint coating was new and a nice touch. A pretty addition to your cookie plate.
These cookies taste absolutely amazing and look very festive. I will say that they are a bit time consuming to roll out; a true labor of love if you will. However, I believe the efforts are rewarded. The first time I made these, my white dough was too dry and crumbled when I tried to roll it out. This was remedied by dabbing a finger in water and working it into each white dough portion as I rolled them out. The red dough was fine since it had a little added moisture from the food coloring.
Made these for the first time after many years, so fun! I would add more almond extract next time just to amp up the flavour, but overall I was really happy how these turned out. You definitely need to chill the dough at least 2 hours otherwise it will just crack and crumble as you roll the cookies out.
My kids and I make these most years at Christmas:) Actually my kids make them now. They love rolling them up and turning them into pinwheel cookies too. Its a great holiday recipe that adds a lot of cheer to that goodie plate:)
This is the original cookie cane recipe printed early on by Betty Crocker in one of their cookbooks. I got my copy of the book about 1974. This is the original no matter what else you read. I have tried different ways, as in adding peppermint, but my family vetoed it. LOL