Welcome to my third annual holiday treat week! I didn't think I was going to be doing these posts this week but last night had a change of heart. My mom has been in the ICU for the past month. It has been a trying and emotional time for our family. I am also dealing with a frozen shoulder so haven't been baking for weeks now and to top it off, we had a little flood in our house so our kitchen is in a state of chaos. I have decided to go ahead with this in a kitchen with no sink and using my left arm because it is something my mom would do. And I want to honour my mom.
My mom doesn't do that much baking during the year but come December, she pulls out all the stops. I have fond memories of the kitchen being a beehive of activity in December and looked forward to all the cookies that were only made once a year. My mom hascontinued this tradition with her grandchildren, often doing the baking down in their home in Arizona and then bringing all her tins of cookies home with her for the holidays.
Candy Cane cookies are one of the cookies she made every year and I have been making them for years now too.
Candy Cane Cookies
1 cup softened butter (my mom used margarine)
1 cup icing sugar
2 teaspoons vanilla or mint extract (I use half and half)
2 1/2 cups all purpose flour
Knead the dough slightly by hand to create a smooth ball. Cut ball in half and add 3-5 drops of red food colouring to one half.
Use a teaspoon to take off a small portion of each type of dough. Roll each into a short "snake" and lay next to each other.
Roll the two "snakes" together and twist to get the candy cane effect and then turn over the top to create the hook.
Bake in a 375 degree oven for 10 minutes.
Sometimes I sift icing sugar over them when they come out of the oven.
A taste of my childhood Christmas.