2011 & a favorite cookie

It wasn't exactly planned, but I took almost a month off from blogging. And from really doing much of anything online. It was a nice change of pace; not to check email every five minutes and not to be logged on to facebook at all times. But as I sit in my parents living room on the new wireless network I helped them set up (along with google tv - which will be so cool once we figure out how to get it working!), I feel the need to re-connect.

So as a welcome to 2011 for you (and a sort of "welcome back" to the internet for me), here is one of my favorite holiday cookies. Each bite reminds me childhood and even if you don't have the same sentimental attachment, it really is just a delicious and light cookie to snack on. My mother and I laughed as we made this, because other than being shaped like a candy cane, there is really nothing candy-cane-ish about how we have always made this cookie. There is no crushed peppermint bark sprinkled on the outside and no peppermint extract added to the dough. This year, we didn't even have red food coloring - so our candy canes are white & green.

But they sure are yummy. So if you need a good cookie, and one that's fun to make with kids (of all ages) this will do the trick. And since the holidays have already flown by, feel free to make these in any shape you want - candy cane or not. enjoy!

Candy Cane Cookies adapted many years ago from Betty Crocker

1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red (or green) food coloring

1. Pre-heat oven to 375 F. Cream butter, shortening, and confectioners' sugar until light and airy. Add the egg and beat on med-low, scraping down the sides until fully incorporated. Add vanilla and almond extracts.

2. In a separate bowl combine, four and salt. Slowly add the dry ingredient mixture to the butter/sugar/egg mixture. Beat on med-low until combined. You may need to add a little more flour (the texture should be silky, but not stick to your finger when you touch it).

3. Divide the dough in half. Place one half in a bowl and mix in the food coloring until the dough is completely colored (a fork works best for this).

4. Shape 1 teaspoon of dough from each half into about a 4 inch ropes. Place ropes side-by-side, press together lightly and twist. Complete each cookie one at a time - and be careful not to make them too big as they will puff up in the oven.

5. Place on a a parchment paper-ed cookie sheet and curve the top down on each cookie to form the cane handle.

6. Bake for about 9 minutes, or until set and very light brown on the bottom (watch them - because ours went from a little to a lot brown very quickly).