By Ruthie White
Hey y’all, this is Ruthie White again! I’m so honored to be writing another article for Not Just Another Blog. This recipe is one that my mom has used every Christmas that I can remember. They are different than what you would normally make, so I put my own spin on it, and they are AMAZING! Let’s get right into this recipe. To check out my last edition to Not Just Another Blog, the S'more Dip, go here!
Candy Cane Cookies
1 cup of butter
1 cup powdered sugar
½ teaspoon vanilla
½ teaspoon mint extract
Dash of salt
2 ½ cups of all purpose flour
Red food dye (use as much as you want to, I used about a tablespoon worth)
Tip#1: one stick of butter=½ cup
Tip #2: make sure all your eggs and butter are room temperature so
they will mix smoothly.
Tip #3: preheat your oven so that everything will cook evenly.
I used my kitchen aid mixer when making these cookies You can use a hand mixer or just use your muscles. If you decided to use your muscles, the dough gets pretty thick so it'll get hard after all the flour is added.
In a large mixing bowl beat the butter for 30 seconds on medium to high speed, add in the powdered sugar, and mix until they are creamed. It will look like the beginning of a buttercream. Scrape down the sides,
then add the egg, vanilla, mint, and salt. Mix until all of ingredients are combined. Slowly add in the flour and mix until the flour is thoroughly combined. Scrape down the bowl and turn the dough out onto a floured surface. Knead for about a minute, then separate the dough as equally as you can. Color half of the dough red. WARNING: this part is really messy! Wrap both halves in plastic wrap and let chill for 30 minutes or until no longer sticky. After you take the dough out of the fridge, cut it into 1 inch thick pieces and roll into ropes.
Twist the white and red ropes together and pinch the ends to seal the two ropes together. Once they are twisted together form it into a candy cane shape. Mine turned out a little big, and the bigger they are the easier it is for them to break. Bake the cookies for 11 minutes at 350 degrees or until the edges of the cookies are set. Pull out of the oven when they are done and let them cool on a cooling rack. Enjoy!!
Handy Dandy Summary
The Kamau Sisters
Hi! We're Nia, Jada, and Bailey Kamau. We laugh, sing, read, and have Narnia marathons probably more than we should. Thanks so much for checking out our blog!
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