akh

candy cane cookies

In guest on January 11, 2010 at 2:51 pm

the fact that today’s guest blogger and i call each other “blah” and “stink” is in no way a reflection of how much we love each other. she shares my pension for girlie drinks and sparkly shoes, but she could also kick your ass in a marathon. (i wouldn’t even try a marathon) unfortunately, she doesn’t have much time to cook any more now that she’s getting her phd, but time at home with mama brings it out of everyone.

this recipe for candy cane cookies comes from my nana, who began making them at some point in the mid 1950s. when my mom was a kid she copied down the recipe (pictured below) which was later made into a christmas decoration (and of course, to make cookies!).


ingredients:
1 cup butter (softened)
1 cup confectioners sugar
1 egg
1 and 1/2 teaspoons vanilla extract (or peppermint or almond extract)
2 and 1/2 cups flour
1 teaspoon salt (scant, probably more like a 1/2 t)
1 teaspoon red food coloring

mix together softened shortening, confectioners sugar, egg, and vanilla extract. you can choose how you would like your cookies flavored, i usually use peppermint extract but in this case i used our homemade vanilla extract (from my mom’s “appleton ridge vanilla company”). [it must be a mom thing. my mom makes her own, too!]


in another dish, sift together flour and salt; add to butter mixture.

divide dough into halves and separate into two dishes. blend one half with red food coloring, cover both dishes and leave in fridge for several hours (or, if you live in a cold place like maine and the fridge is full of other holiday items, on the front steps).

roll dough into balls approximately 1″ across. i like to roll out all of them first so that i can make sure i have approximately the same number of red and white balls and adjust sizes accordingly ahead of time. once you have your dough balls, roll each one into an even snake, about 6″ long. if you make them too long, they will be hard to work with and break easily.


twist red and white snakes together, move carefully to your parchment paper-covered cookie sheet. curve the top of each twisted rope to make the candy cane hook.


bake at 350 degrees for 10 minutes or until bottoms of cookies are very lightly browned.

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  1. O.M.G! I’m emailing this to myself RIGHT NOW so I can make them for myself at xmas. These would also be cute in wedding colors twisted into a heart!

  2. hi! i’m the mother and the nana was my mother! actually, my mother would get tired of all the rolling and twisting. she would cheat and mix the red and white together and roll it into a candy cane shape. if you ask anyone who grew up in the 50’s they will remember these cookies. the shiny cookie sheet came from my mother as well. no parchment paper required and the cookies never burn!

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