Taste of Home Cinnamon Candy Cane Cookies

 Christmas is coming!

Christmas is coming!

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.

This recipe is linked to:
Foodie Friends Friday Daily Dish
Weekend Potluck ~ The Better Baker

Pinterest & Spontaneous Treasures Thursday

 The month of December is always crazy for any family.

It seems like December always whisks by without even knowing its there.

So to keep December simple,

I plan on keeping my meals simple.

And try and stick with low calorie since there are lots of 

Christmas feasts ahead. 

I ran across this recipe at Kaylyn's Kitchen. 

I love roasted vegetables, and green beans is one of my favorites.

So when I noticed these green beans and mushrooms I knew I had to make it.

But wait!

I have a mushroom hater in the house.

So quickly I had to come up with a replacement.

I decided to place sliced red potatoes in place of the mushrooms.

This dish is in my oven as I type.

Anything with Balsamic vinegar I tend to love. 

I'm anxious to see how this 

Roasted Green Beans with Red Potatoes, Balsamic, and Parmesan

turns out. 

 Along side my green beans I would love to see this 

Fiesta Lime Chicken from Rachel Schultz.

I think they would pair perfectly.

 And just to keep the holiday in check, these sweet little

Candy Cane Snowballs would be perfect to top off this meal.

This recipe comes from Cooking During Stolen Moments.

I hope you enjoy this as much I KNOW I will.