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These candy cane cookies are one of my favorites because they're impressive, taste great and they're fun to make--they "grow" in the oven. I love them!
Seeing a photo always helps when I'm making something new, so if you'd like to see the finished product proudly displayed by book club reader Cindy and her daughter, Faith, go to: http://www.supportlibrary.com/nl/users/susandemo/mweb/path1-24.html
If you decide to mix up a batch, remember they "grow" in the oven, so don't start with too big of a candy cane twist. Have fun and let me know if you try them--dunk one for me!
Candy Cane Cookies
3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter at room temperature
1 1/4 cup sugar
2 eggs, beaten with 2 teaspoons vanilla
Stir together the flour, baking powder and salt, then set aside.
Cream the butter and sugar. Add the egg mixture, a little at a time, beating well after each addition. Gradually add the dry ingredients, blending well after each addition.
Put 1/2 of the dough in another bowl. Add red food coloring to one part of the dough to make the desired candy cane shade. Leave the other dough plain. Flatten each ball of dough, wrap snugly with plastic wrap and refrigerate for 30 minutes or until slightly firm. Don't over chill!
Dust your hands and working surface with flour. Roll a one-inch ball of dough into a rope about 6 inches long. Take one red colored rope of dough, along with a plain piece of dough and cross over, to make a candy cane. (The first time you make these experiment with a couple before you bake them all. They can turn out too big if you use too much dough.)
Bake in a 350 degree oven on greased cookie sheets for 12-14 minutes. The cookie dough may be a little soft when it comes out of the oven. Let cool completely before you handle the cookies.
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