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Candy cane cookies made with stone ground flour and natural food colouring are festive and delicious. |
Candy canes are my favourite Christmas candy. They’re not my favourite to eat but I love the festive look if them; the shape, the colour, the peppermint smell.
I still remember the first time mom arrived home with jumbo candy canes. As fat around as a garden hose they were the stuff of our dreams, like something out of The Land of Sweets. I doubt they were all eaten up — the idea of eating them was what held such appeal.
That’s the thing about old-fashioned Christmas candy. Like barley toys and ribbon candy, it looks so magical and festive but doesn’t get eaten until all of the chocolates are gone.
Candy Cane Cookies
Topping:
To make the cookies:
For eating, Christmas cookies are my preferred Holiday treat, especially if they have a texture that leans towards a shortbread. These cookies have that magical texture and aren’t too sweet plus they’re pretty on a plate. It’s a recipe that my mom discovered decades ago in a magazine. The original recipe called for half butter, half shortening. I prefer all butter, but suit yourself.
Eco tip: When it comes to food colouring look for all natural vegetable-based dyes. Regular food dyes are toxic, especially the colour red.
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Choose vegetable-based food dyes for healthier baking. |
Candy Cane Cookies
Makes two dozen cookies
1 cup butter, room temperature
1 cup icing sugar
1 egg
1 tsp. vanilla
¾ tsp. peppermint extract
2 ½ cups flour (I use stone ground whole white flour)
½ tsp. salt
A few drops of natural red food colouring or beet juice
Topping:
½ cup of crushed candy canes mixed with ¼ cup sugar
1 egg white
Instructions:
- In a medium bowl whisk together dry ingredients.
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In a large bowl, cream butter and sugar. Add egg and mix well. Mix in vanilla and peppermint extract. Add dry ingredients to creamed mixture in two additions, beating just until combined.
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Take half of the dough and put it in another bowl. Stir red food colouring into half of the dough, mixing until the colour is even.
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Pat each half of dough into a disk and chill for an hour.
To make the cookies:
- Roll a Tablespoon (or more) of each colour of dough into a 5” rope. Lay them side by side and twist them together. Fold the ends under to seal, bend the top portion of the cookie to get the candy cane shape.
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Place on a parchment lined baking sheet.
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Brush each cookie with egg white and sprinkle with crushed candy cane mixture.
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Bake at 375 F for 9-10 minutes. Watch closely.
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Remove pan to a cooling rack and let cookies cool for 10 minutes before removing from pan.