Now you can see where I get my hamming-in-photos face.
My mom got inspired by my December Adventivities that she made her own list of activities. She did a lot of pay it forward types of adventivities. Which included volunteering at her church, ringing and singing for Salvation Army and getting a little nostalgic about cooking.
How do you get nostalgic about baking? Mom hunted down the Betty Crocker Candy Cane Cookie recipe that her mother made one Christmas when she was a little girl.
Like many people from Mom’s generation her mother cooked for the family and didn’t want help in the kitchen. So, to be specific, my mother has fond memories watching and eating these cookies.
We had a touch of trouble making the cute candy cane shapes because the dough is mostly butter and it got soft very quickly.
we made weird squiggles, and round button shaped ones.
I forgot to copy the exact recipe my mom used that day but I found this one online and this seems pretty close. You may think these are a peppermint cookie but in fact they are a buttery vanilla and almond cookie. Super yummy.
I found the recipe on Cake Spy.
If you’re the type of person that hates following links then here ya go:
Candy Cane Cookies
-makes about 4 dozen –
1 cup butter
1 cup sifted confectioners’ sugar
1 1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
Red food coloring
Heat oven to 375 F. Mix butter, sugar, egg, and flavorings thoroughly. Measure flour by dipping method or by sifting; mix flour and salt; stir into the wet mixture.
Divide dough in half; blend red food coloring into one half.
Roll a 4-inch strip from each color. For smooth, even strips, roll them back and forth on a lightly floured board. Place strips side by side, press lightly together and twist like rope.
For best results, complete cookies one at a time–if all the dough of one color is shaped first, strips become too dry to twist.
Place on ungreased baking sheet. Curve top down to form the handle of the candy cane.
Note: If you want a variation, you can also place strips side by side and roll them into a spiral and affix small triangles of white dough on either end, to have the look of starlight mints like in the picture on the top of this post!
Bake about 9 minutes, until lightly browned. While still warm, remove from baking sheet with spatula; if desired, sprinkle with a mixture of sugar and/or crushed candy canes.