Friday, December 7, 2012

Crushed Candy Cane Sugar Cookies

First off, please excuse that there is no picture. Blogger, the server that I use, is temporarily having issues posting my pictures. BUT! If you would like to see a pic of these yummy little Christmasy treats, click HERE. It will take you to my facebook page. (Facebook is a GREAT way to stay updated with what is on the website)

Crushed Candy Cane Sugar Cookies are the perfect Christmas Cookie. They boast a beautiful sparkling red and white look and deliver a minty candy cane taste. Not only are they beautiful, they taste amazing too.

These Crushed Candy Cane Sugar Cookies were a hit this last week in the Miami Dolphins Locker Room. They received a two thumbs up. If you are looking for a new cookie to leave Santa, Crushed Candy Cane Sugar Cookies just might be it!

Crushed Candy Cane Sugar Cookies
Slightly Slightly adapted from We Are Not Martha
3/4 c white granulated sugar
1/2 c butter softened (1 stick)
1 egg
3/4 tsp vanilla extract
1/4 tsp mint extract
1 2/3 c all purpose flour
1 t cream of tartar
1/2 tsp baking soda
1/2 tsp salt
1/2 c crushed candy canes (about 6)
1/8 c sugar for coating
Couple drops of red food coloring

-Preheat the oven to 350
-Crush candy canes in a food processor by pulsing until crushed small. (not powder)
-In an empty mixing bowl combine the 3/4 c white sugar and butter. Blend until whipped up good.
-Add egg, vanilla, and mint to butter/sugar. Mix well on med med/high until smoother looking.
-In a separate bowl whisk the tartar, soda, flour, and salt. After whisked, slowly add to the
 egg/butter/sugar mixture while it mixes at a slow pace.
-Mix until blended well.
-Add 1/4 c crushed candy canes to cookie dough and mix on low until crushed candy canes are evenly
 distributed throughout the cookie dough.
-In a little bowl, put the 1/8 c sugar and add a few drops of red food coloring. Mix with fork until dye is
 spread evenly throughout sugar.  If it is not red enough, add one more drop at a time until you are
-Take the other 1/2 cup crushed candy caned and add to the red sugar.
-Set aside
-Shape the cookie dough into 3/4-1 inch balls and dip the tops in the red sugar/candy cane mixture.
-Place each sugar topped ball on a parchment paper lined cookie sheet.
-If you choose, take a couple bigger pieces of candy cane and poke them in the top of the cookie dough
-Space the balls about 2 inches apart.
-Place in the preheated 350 degree oven for 9-10 minutes depending on cookie ball size.
-Remove from the oven and allow them to cool for a minute or so on the sheet. Then remove them onto
 a wire cooling rack.

                                     Before Baking                                              After Baking

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