Something new for Santa (and you) to snack on


I have had a little difficulty getting into the Christmas spirit this year because the temperatures here in Florida have remained stubbornly near the 80 degree mark way into December.
Who wants to put up the tree wearing a tank top? It's just not right.
Hot cider? Bah Humbug!
So to get myself in the mood, I bought some pretty red and white candy canes with the idea of hanging them on the tree along with some white lights and red and white polka dot bows.
After the tree was decorated and I was sitting back to admire my work, a large frosty mug of lemonade in hand, I noticed there were still quite a few candy canes left over. What could I do with those? I could just eat them, but I kind of prefer to pick them fresh from the tree. They are good stuck in the lemonade...try it if you've never tasted that, you'll be surprised at the way the flavors blend to make a great new taste.
How about cookies? Yeah, that's the ticket! I needed a new recipe to serve Santa this year anyhow, so I set to work in the kitchen.
Really, these aren't much more than just plain sugar cookies spiced up with crushed candy canes. (You can crush them as roughly or finely as you like - bigger chunks are better as far as I'm concerned, but you make think differently.)
Good and simple. And a great way to kick start your holiday spirit.
Peppermint Sugar Cookies
1/2 cup butter

1 cup sugar
2 eggs
1 tablespoon milk
2 teaspoons baking powder
2 cups flour
1 teaspoon vanilla
3 peppermint candy canes
  • Cream together butter and sugar. Beat in eggs, one at a time, beating after each addition. Sift flour and baking powder.
  • Add about a third of the crushed candy canes.
  • Add half of the flour mixture, stir in milk and vanilla, then the remaining flour mixture. Mix only until combined.
  • Wrap mixture in plastic wrap and refrigerate for 2 hours or more before rolling out 1/4-inch thick on a lightly floured work surface. Cut into rounds.
  • Sprinkle with sugar and the rest of the crushed candy canes.
  • Bake in a preheated 375°F oven for 10 to 15 minutes or until lightly golden on edges of the cookies.

Vegetarian.

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