Whatever the reason for this one cookie standing out, will you share it with us in a comment below. I'd love to hear why the recipe is special to you or the reason you decided to share it with everyone. Thank you in advance. My favorite is one I attempt to make each year because of the memory it holds yet I've yet to make it like my mom - I'll keep trying though.
My Favorite: Betty Crocker Candy Cane Cookies
The reason these are my favorite...because I enjoyed watching my mother make them, and I like mint. Mom's patience and wisdom to now what was enough rolling without overdoing always amazed me. Thanks Mom!
click on candy cane cookie photo for a direct link
1 cup sugar
1 cup butter or margarine softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
3 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
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.
- Stir together peppermint candy and 2 tablespoon sugar; set aside.
- 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.