Just in time for Christmas! I bought a small bag of crushed candy canes at Bulk Barn, probably about $2.00 worth …. thinking it would be great for decorating the sugar cookies we make every year. Well, Sloan had a different idea and decided they should go in the cookies, so that’s what we did. What a hit!
- 3/4 cup soft butter
- 1 cup white sugar
- 2 beaten eggs
- 1/2 tsp vanilla
- 2 1/2 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup crushed candy canes
Preheat oven to 375 degrees.
Cream together butter and sugar. When light and fluffy add in eggs and vanilla and beat until creamy and smooth.
Sift dry ingredients together and stir into butter mixture. It will be a stiff mixture, so you may end up using your hands, we usually do.
Last, stir in the crushed candy cane.
Knead lightly until you have a workable dough, then cover tightly and put in the fridge for at least an hour. (you can do this days ahead or even freeze it at this stage)
Roll out dough on lightly floured board and cut into desired shapes.
We always decorate our cookies before baking them, in place of the added sugar you get with decorating with icing.
I used to use raw egg, but find I get better results using evaporated milk and gel food colouring. Just put a little milk in a cup and stir in enough food colouring to get the colour you want.
Bake at 375 for 8-10 minutes, watching carefully – every oven is different.
Stay tuned – more cooking classes to come!