Christmas cookies make me happy! This candy cane cookie is full of the red striped candy. You can dip them in milk chocolate, dark chocolate or white chocolate if you want to take them up a notch or you can eat them plain. Either way, I dream about these cookies!
How to Make Candy Cane
Christmas Cookies
1. You have to use shortening in these cookies. They will not work with butter, so beware if you want to substitute the shortening for butter.
2. Cream the shortening and sugar together for 4 minutes. You want the sugar to dissolve in the shortening. This gives the cookies more volume and keep them thick.
3. Add the eggs one at a time. I like to break my eggs into a small bowl and add them into the sugar-shortening mixture one at a time.
Eggs really are the coolest food. I love the way they are compact and in a little package. If you crack them on the counter you will keep this little package intact. You have a greater chance of having shells in your eggs when you crack them on the edge of a bowl.
3. Add the vanilla and peppermint to the sugar, egg, shortening mixture. You do not need very much peppermint flavor, just a hint, because the candy canes will offer another big part of the flavor.
4. Put the bread flour, baking powder, soda and salt in a small bowl and mix with a spoon. I like to add the dry ingredients one spoonful at a time when using my stand mixer. It keeps everything moist and mixed.
5. If you purchased candy canes, smash them into small pieces. I like the little candy canes that are about 3 inches long. I get more red color in these small candy canes than the bigger ones. Either one will do. You can purchase candy canes already crushed at specialty stores like Gygi's.
I like to put them in a plastic bag and use a kitchen mallet to smash them up. You can use anything, a rolling pin, a regular hammer, the bottom of a glass. You choose and get all your frustrations out. I did!
Pour 1 1/4 C. of the candies pieces into the bowl and mix them on a low speed or use a wooden spoon and fold them into the cookie dough.
6. Drop by spoonfuls on a greased cookie sheet. I use an ice cream scoop to make balls of cookie dough. I place them on a plate and then use my hands to roll them into a smooth, round mound before dropping them on the cookie sheet. I do not like to crowd the cookies. I never put more than 12 cookies on a cookie pan. Then I use a glass to smash them down, just a bit, to give them that uniform size.
7. Bake at 325° for 8 minutes. When baking these cookies, look for the crack on the top. As soon as you see the crack, wait 1 more minute and then take them out. Place them on a cooling rack after baking. Make sure they are cool completely before dipping them in the chocolate.
8. Melt the chocolates in microwave safe bowls. I like to use glass bowls that have a wide opening so a cookie will fit right in the bowl when the chocolate is melted. I microwave the chocolates for 30 seconds on high, stir, and let it sit for a minute to absorb the heat from the dish. You will find the chocolate will continue to melt in the dish if you give it a minute or two. If the chocolate is not completely melted, put it in the microwave again for 10 second intervals until melted.
Dip the cookie in the chocolate and then place it on a cookie sheet lined with parchment paper. Use the other 1/4 C of crushed candy cane pieces and sprinkle them on the cookies while the chocolate is wet. I like to place my cookie pan next to a window and open it up so the cold air from outside will set the chocolate.
Be careful with the dark chocolate. It will burn faster than the other chocolates. You can tell you have burned the chocolate if you mix it up and you see little bumps in it. Those are burned pieces of chocolate. Start again and cook at a lower temperature or for less time.
Let me know on Instagram or Pinterest if you make these. Post a picture and then tag me @dinasdiner. I want to know how it turns out.
Candy Cane Christmas Cookies
1 C. Shortening
1 3/4 C. Sugar
2 Eggs, plus 1 Egg White
1 tsp. Vanilla
1/4 tsp. Peppermint Extract
2 2/3 C. Bread Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 1/4 C. Crushed Candy Canes
1/2 C. Milk Chocolate
1/2 C. Dark Chocolate
1/2 C. White Chocolate
1/4 C. Crushed Candy Canes
1. Cream the shortening and sugar together for 4 minutes.
2. Add eggs one at a time.
3. Add the vanilla and peppermint to the sugar, egg, shortening mixture.
4. Put the bread flour, baking powder, soda and salt in a small bowl
and mix with a spoon.
5. If you purchased candy canes, smash them into small pieces.
Add 1 1/4 C. candy cane pieces to cookie dough.
6. Drop by spoonfuls on a greased cookie sheet.
7. Bake at 325° for 8 minutes. Cool cookies completely.
8. Melt the chocolates in microwave safe bowls. Dip the cookies.
9. Sprinkle candy cane pieces on the wet chocolate.
