From Jean AAR: I wouldn’t dare try to guess how many years we have amongst us ladies here at AAR, but I think it’s safe to say we’ve accrued our fair share of holiday culinary experience. So we decided to share some of it with you. Over the next fortnight here at After Hours we’ll share our favourite sweet recipes with you. Most are cookies, some are not, but they are all absolutely delicious treats that we hope you’ll enjoy. (And hey, even if they tank, it’s the making that’s fun, right?) From all of us here at AAR, have a wonderful holiday!
First up are Louise’s Candy Cane Cookies. “Making these cookies are a big tradition. My kids love the fun of rolling the dough and shaping the candy canes – and I love the subtle minty taste of them! They are ALWAYS left out for Santa on Christmas Eve!!”
- 1 cup sugar
- 1 cup butter or margarine, softened
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon red food color
- 2 tablespoons finely crushed peppermint candies or candy cane sprinkles
- 2 tablespoons sugar
- Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
- Heat oven to 375ºF.
- For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
- Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Louise VanderVliet