Candy Cane Cookies

The candy cane cookie. Sweet, chewy peppermint twists.

My grandmother used to make a huge batch of these when we were little and would bring them over Christmas Day, alongside a large batch of frosted sugar cookies. She, sadly, hasn't been able to bake in while so I've been flipping through her old cookbooks recently, extracting yummy recipes she used to bake for us as children, hoping to carry on a few of the traditions.

I love these Christmas cookies not only for their seasonal, subtle peppermint flavor, but also their shape....

Look at the Candy Cane

What do you see?

Stripes that are red

Like the blood shed for me

White is for my Savior

Who's sinless and pure!

"J" is for Jesus, My Lord, that's for sure!

Turn it around

And a staff you will see

Jesus my shepherd

Was born for Me!

Candy Cane Cookies

adapted from the Betty Crocker cookbook

1 c. butter

1 c. sugar, softened

1/2 c. milk

1 t. vanilla extract

1 t. peppermint extract

1 egg

3 1/2 c. flour

1 t. baking powder

1/2 t. red food coloring

Cream together butter and sugar. Mix in milk, vanilla, peppermint and egg.

Add flour and baking powder, stirring until well-incorporated.

Divide dough in half and mix red food coloring into one half.

Wrap in wax paper and chill for at least 4 hours or overnight.

Preheat oven to 350 degrees F.

Taking a quarter-sized round of each the white and red dough, roll each into a long log, about 4 inches long.

Pinch one end together and gently twist until spiraled around each other. Then, pinch other end together.

Place on ungreased cookie sheet. Bake for 10 minutes.

Makes about 4 dozen candy canes.