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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Candy Cane cookies - from Ginger Recipe

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This recipe for Candy Cane cookies - from Ginger is from The 5th Generation - Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
1/2 c.shortening
1 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. peppermint extract
2 1/2 c. flour
3/4 tsp. red food coloring
Topping:
1/2 c. sugar
1/2 c. crushed peppermint stick candy

Directions:
Directions:
Preheat oven to 375ºF. In large bowl, cream butter, shortening and sugar until light and fluffy. Add egg, vanilla and peppermint. Stir flour & salt into butter mixture and beat until well combined. Divide dough in 1/2. Stir food coloring into one half until well blended. Roll 1 tsp. of each color dough into 4" ropes. Place side by side press slightly & twist. Place on ungreased cookie sheet. Curve top - sprinkle with crushed peppermint candy on top. Bake 8 - 10 minutes.

Number Of Servings:
Number Of Servings:
Makes around 4 dozen cookies
Personal Notes:
Personal Notes:
I omit the peppermint extract and just use the topping for the peppermint flavor.

 

 

 

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