This is the last of the Christmas Cookie Recipes. Hope you have tried one or two of them with your family. Try this one between Christmas and New Year's for a minty treat!
Ingredients: 1/3 cup butter, softened, 1/3 cup shortening, 3/4 cup granulated sugar, 1 teaspoon baking powder, dash of salt, 1 egg, 1 tablespoon milk, 1/2 teaspoon vanilla, 1/4 teaspoon peppermint extract (optional), 1/2 cup crushed peppermint candy canes. Icing: 1 cup sifted powdered sugar, 2-3 tablespoons milk, or more.
Instructions: In a large mixing bowl, beat butter and shortening. Add the granulated sugar, baking powder, and salt; beat until combined. Mix in egg, milk, vanilla, crushed peppermint candy canes, and peppermint extract, if using. Lastly, add flour, mixing until thoroughly combined. Cover and chill in refrigerator for 30-60 minutes, or until easy to handle.
Preheat oven to 375 degrees. Divide dough into 12 equal portions. On lightly floured surface, roll each portion into a 12-inch-long rope. Cut each rope into 4 equal pieces and place each piece on an ungreased baking sheet curving one end to form a candy cane.
Bake in preheated 375 degree oven for 7-8 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire racks to cool.
Make icing: In small bowl, beat powdered sugar and 2 tablespoons milk. Continue adding more milk until mixture is smooth and of drizzling consistency. Drizzle generously over each candy cane.
Makes 4 dozen candy canes.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003. (with a few of my own additions or subtractions)
Cookies Rule!!!
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