A'lil Country Sugar: Taste of Home Cinnamon Candy Cane Cookies

Monday, December 10, 2012

Taste of Home Cinnamon Candy Cane Cookies

Christmas is coming!

Now that you know Christmas is coming, I'll share with you

a Taste of Home cookie recipe that I truly fell in love with.

I am not one that likes to put a lot of effort into a recipe,

especially cookies.

But when I ran across this recipe in the new Taste of Home

Special Edition Best Loved Cookies and Candies,

I knew that my negative thoughts on effort needed to be

thrown out the window.....

I even went a step further and dipped the ends in white chocolate,

and even sprinkled them with Christmas sprinkles.

For some reason Taste of Home boosted my mood for

the holidays.

I'm usually known as the Grinch.

This is definitely one great cookie and worth all

the twisted effort....

Cinnamon Candy Cane Cookies

1 c. butter, soft

1 c. confectioners' sugar

1 egg

1 tsp. vanilla extract

2 1/2 c. all-purpose flour

3/4 tsp. salt

1/2 c. red-hot candies, crushed

1/2 tsp. ground cinnamon

Red food coloring

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Mix red-hots and cinnamon into one half; tint with food coloring if desired.

Shape 1 1/2 tsp. plain dough into a 4 1/2 in. rope. Shape 1 1/2 tsp. red dough into a 4 1/2 in. rope. On an ungreased baking sheet, place ropes side by side; press together lightly and twist. Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets.

Bake at 375 degrees F. 7-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks to cool completely.

Melt four blocks of white chocolate in a double boiler over low heat. Once chocolate is melted and cookies are completely cool, dip the uncurved end of the cane cookie in the chocolate. Sprinkle with Christmas candy sprinkles. Allow to dry on waxed paper and store in an airtight container.

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