Tag Archives: cookie

Candy Cane Cookies

These cookies taste like a pepperminty dream. Making them is a … less pleasant dream.  Unlike other recipes on my blog, DO NOT MAKE THESE WITH CHILDREN.  As a grown-up, I get exasperated trying to roll and shape the delicate cookie dough. With kids, it will be an exercise in frustration.

But I promise you they are worth every single fiddly minute.

Candy Cane Cookies

1 cup butter or margarine, softened
1 cup icing (confectioner’s) sugar
1 egg
1 tsp vanilla flavoring
2½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp almond flavoring
¼ tsp peppermint flavoring
½ tsp red food coloring

Mix first 4 ingredients together well. Add flour, baking powder and salt. Mix well.
Divide dough into two equal portions. To one half, add almond flavoring. To the other half, add the peppermint flavoring and food coloring. Refrigerate for at least 2 hours. (DO NOT SKIP THIS STEP)

Roll 1 tsp of each color dough into ropes about 5-6 inches long. Lay side by side. Pinch ends together. Twist to form a spiral. Keep dough and rolling surface cool. Place on ungreased cookie sheet and shape to form a cane. Bake at 350F for about 10 minutes until pale gold. Cool on baking sheet 2-3 minutes then remove. (Transfer with care; these cookies are delicate.) Makes about 2 to 3 dozen, depending on how big you make them.

Based on recipe from “Company’s Coming: Cookies” by Jean Pare, 1988

Peanut Butter Marshmallow Squares

Christmas isn’t Christmas without holiday baking, so let’s start with something easy to make, and a good way to get the kids involved in baking.

Unfortunately, these can’t be sent to school because they do contain nuts (I’ve heard of a Wow-butter version but have not tried it myself.) They are fine – and always popular – at home and work potlucks.

Peanut Butter Marshmallow Squares

1/2 cup butter
1 cup peanut butter
1-300 gram bag of butterscotch chips
1-200 gram bag of mutli-coloured mini-marshmallows (you can use white but why be plain?)

Melt the butter, peanut butter and butterscotch chips over a low heat. Remove and let cool a little as to not melt the marshmallows. Pour in marshmallows. Coat thoroughly. Press into a 9″x13″ pan. Chill in fridge for 1 hour. (You can line the pan with parchment paper for easier removal.) Cut and serve.