The Great Cookie Exchange 2006
Heather, from Everything Under the Moon is hosting a Cookie Exchange! Go read the details, and then post a favorite recipe of your own :) I did this recipe last year, I found it in a Woman's Day Magazine! What do ya know, they have it in this years November 14th issue! Hope you all enjoy it :)Peppermint Canes & Star Mint Cookies
Makes 22 candy canes and 36 star mint cookies
Active: 1 hr/Total: 3 hr (includes chilling dough)
Two different cookies from one dough.
2 sticks (1 cup) unsalted butter, softened
1 1/3 cups confectioners' sugar
1 large egg plus yolk from 1 large egg
1 tsp peppermint extract
3 cups all-purpose flour
¼ tsp salt
Green and red paste food color
1. Beat butter, sugar, egg, the yolk and extract in a large bowl with mixer on medium speed until creamy. On low, beat in flour and salt until blended.
2. Divide dough in half. Put each half into a medium bowl.
3. Candy canes: Divide dough in 1 bowl in half. Wrap half and refrigerate. Put other half in a bowl; stir in green food color. Refrigerate 30 minutes.
4. Star mint cookies: Using dough in other bowl, with floured hands roll a level 1/3 cup into a 12-in. rope. Transfer to a wax-paper–lined baking sheet. Divide rest of dough in bowl in half. Knead red food color into 1 portion; leave other white. Roll red dough into a 12-in. rope; repeat with white dough. Place ropes on baking sheet. Cut all ropes in half into 6-in. lengths. Chill 1 hour or until hard.
5. Heat oven to 350°F.
6. Candy canes: Roll rounded teaspoons green and white dough into balls; chill until firm. For each cane, roll a green ball and a white ball on a floured surface to make two 6-in. ropes. Lay ropes side by side, overlap end of 1 rope on the other, and gently roll both ropes away from you, letting them twist together. Lift to ungreased baking sheet; curve 1 end. Make 7 more; place 2 in. apart on sheet.
7. Bake 11 to 12 minutes or until just set and lightly browned on bottoms. Cool completely on sheet on a wire rack. Repeat with remaining dough.
8. Star mint cookies: Remove 1 red rope and 1 thick white rope. Cut each lengthwise in half. Cut each half in thirds lengthwise in wedge-shaped strips. On wax paper, line up strips, rounded sides down, alternating colors, and touching. Put 1 thin white rope in center of strips. Place wedge-shaped strips around center rope (no need to be perfect). Roll up, using wax paper to help roll and compress log evenly. Freeze 20 minutes. Repeat with rest of ropes. Trim ends, then cut logs in ¼-in.-thick slices. Place 2 in. apart on ungreased baking sheet.
9. Bake 10 to 12 minutes until set and golden on bottoms. Cool on sheet on a wire rack. Repeat with rest of dough.
Storage tip: Store airtight at cool room temperature with wax paper between layers up to 1 week, or freeze up to 3 months.
Batch-Baking TipWhile one sheet is baking, place dough for more batches on baking-sheet–size pieces of foil on your countertop. Once the baking sheet has cooled, you can slide the foil right on it to bake another batch.
2. Divide dough in half. Put each half into a medium bowl.
3. Candy canes: Divide dough in 1 bowl in half. Wrap half and refrigerate. Put other half in a bowl; stir in green food color. Refrigerate 30 minutes.
4. Star mint cookies: Using dough in other bowl, with floured hands roll a level 1/3 cup into a 12-in. rope. Transfer to a wax-paper–lined baking sheet. Divide rest of dough in bowl in half. Knead red food color into 1 portion; leave other white. Roll red dough into a 12-in. rope; repeat with white dough. Place ropes on baking sheet. Cut all ropes in half into 6-in. lengths. Chill 1 hour or until hard.
5. Heat oven to 350°F.
6. Candy canes: Roll rounded teaspoons green and white dough into balls; chill until firm. For each cane, roll a green ball and a white ball on a floured surface to make two 6-in. ropes. Lay ropes side by side, overlap end of 1 rope on the other, and gently roll both ropes away from you, letting them twist together. Lift to ungreased baking sheet; curve 1 end. Make 7 more; place 2 in. apart on sheet.
7. Bake 11 to 12 minutes or until just set and lightly browned on bottoms. Cool completely on sheet on a wire rack. Repeat with remaining dough.
8. Star mint cookies: Remove 1 red rope and 1 thick white rope. Cut each lengthwise in half. Cut each half in thirds lengthwise in wedge-shaped strips. On wax paper, line up strips, rounded sides down, alternating colors, and touching. Put 1 thin white rope in center of strips. Place wedge-shaped strips around center rope (no need to be perfect). Roll up, using wax paper to help roll and compress log evenly. Freeze 20 minutes. Repeat with rest of ropes. Trim ends, then cut logs in ¼-in.-thick slices. Place 2 in. apart on ungreased baking sheet.
9. Bake 10 to 12 minutes until set and golden on bottoms. Cool on sheet on a wire rack. Repeat with rest of dough.
Storage tip: Store airtight at cool room temperature with wax paper between layers up to 1 week, or freeze up to 3 months.
Batch-Baking TipWhile one sheet is baking, place dough for more batches on baking-sheet–size pieces of foil on your countertop. Once the baking sheet has cooled, you can slide the foil right on it to bake another batch.
This entry was posted
on Friday, November 03, 2006 at 11/03/2006 03:32:00 AM.
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Thanks for playing. Wow! What neat cookies - I must try these!! Nice photo addition. Would you mind if I lift the photo for the exchange? It's perfect. I'll just get my graphically inclined Brother to add a title over it.
Wow, those look beautiful. Sound tasty, too!
I can't wait to try these. YUM!
I cant wait to try making the candy cane cookies. they look so cute! Thanks for sharing. I posted by cookie recipe too.
I think these would be perfect for Girlie Girl's class. They're so festive!
thanks for the recipe! I'll have to check out the other participants too. I think my kids would have a blast making these!
I was very sad to learn about your mother-in-law passing. We really missed you when you were gone, and are glad you're back. I hope your family is healing well. Grieving can take a long time sometimes.
Yummy picture.
I can't wait to try this, looks so good! I have a recipe up too for espresso cookies.
Hi, I´m not much of a baker, however, these look great for a few reasons, one they´re not super difficult and secondly they´re so colorful, my little man should dig in right away!
Thanks
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