I just finished baking 600 cookies. Started at 7 am this morning. It is now almost midnight.
I hate cookies.
OK. No I don't. But for this month, the month of December, the month of COOKIES, I. Hate. Cookies.
You know what cookies are super cute, but will drive you nuts when you have to bake 600 cookies? These cookies above. Sure, the recipe is relatively easy. A sugar cookie dough, split in two, with one half dyed red with food coloring. Then you roll and twist.
Rolling and twisting stinks when you've been baking and decorating for 7 hours already. Then you roll and twist. 150 cookies. The red dough is hard to handle. I had to chill this dough every five minutes. I wanted to just eat the dough and call it a day.
I made these cookies when I didn't know how to cook a few years back with a Sandra Lee recipe where you used pre-made sugar cookie dough. They tasted like crap. I can finally admit that.
But these were delicious. A big pain to make, but super cute and delicious and a great addition to any holiday feast.
Now, I must sleep. Please... no more cookies. For at least 5 days.
Candy Cane Cookies
1 1/2 cup sugar
1 cup butter
1/2 cup milk
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon red food coloring
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
Heat oven to 375 degrees F.
|For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.|
Bake 9 to 12 minutes or until set and very light brown. Cool completely.