Candy Cane Cookies

1382993936667

These are a Christmas favorite.  My wife makes them to give as presents.  Presents to my belly mostly.
Candy Cane Cookies

1/2 cup butter, softened (you could use margarine but really?)
1/2 cup shortening
1 cup confectioners sugar
1 egg
1 1/2 tsp almond extract
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp salt
1/2 tsp red food color
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Heat oven to 375º.  Mix butter, shortening, confectioners sugar, egg and flavorings.  Blend in flour and salt.  Divide dough in half, blend food color into one half.  As a side note we use red food color in half and green in the other.  It makes for red and green cookies and is so Christmasy that Rudolph may visit and refuse to leave. 

Shape 1tsp dough from each half into 4in. rope. For smooth, even ropes, roll them back and forth on a lightly floured board. Place ropes side by side; press together lightly and twist. (Not you, the ropes.)  Place on uncreased baking sheet.  Curve top down to form handle of candy cane.

Bake about 9 minutes or until set and very lightly brown.  Mix candy and granulated sugar.  Immediately sprinkle cookies with candy mixture; remove from baking sheet.

 

Source: an old copied sheet of a page from an old book.  We’re very sorry.  If anyone knows where this came from please email us.  

 

Advertisements

Choco Chip-Oatmeal Cookies

oatmealchocchipcookies-15Totally healthy.  Really.

The Ultimate Chocolate Chip Cookie

1 1/2 cups oats (not instant)
1 cup whole wheat flour
1 cup walnuts (toasted and chopped)
1 cup semisweet chocolate chips
1/2 tsp salt
1/4 tsp. baking soda1
/2 cup canola oil
1/2 cup pure maple syrup
2 tbsp. water
2 tsp. vanilla

  1. Preheat oven to 350.  Line two baking sheets w/parchment paper.  Set aside.
  2. Place oats, flour, nuts, choco chips, salt, baking soda in a large mixing bowl.  Mix with wisk.
  3. Place oil, maple syrup, water and vanilla in a small mixing bowl and beat vigorously with a wire whisk until emulsified. Stir into oat-flour mixture, mixing until everything is just moistened.  Let sit for 5 minutes or so.
  4. Drop slightly rounded tablespoons of dough on the prepared baking sheets, about 1 inch apart.  The dough will be crumbly.  Flatten with your hand to 1/3 in. thick.  Smooth edges, gently press dough so cookies hold together.
  5. Bake one sheet at a time on the center shelf of the oven until cookies are slightly brown (about 12 minutes).  Transfer to a cooling rack.  Store in airtight containers.