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Print This Candy Cane Cookie Recipe

Candy Cane Cookies Recipe

Now, here's one that's been around since grandma's were invented. This holiday season is punctuated with occasions calling for cookies, and these crisp cookie morsels suit the season perfectly. It's fun to make holiday candy cane sugar cookies for your special friends.

Preheat your oven to 330 degrees F.

Candy Cane Cookie Recipe Ingredients:

1 cup butter or margarine, softened
(HINT: use butter, they sure taste better even if there are a few more calories. Geeze! You're eating a cookie, not a piece of celery. Forget the diet for once!)
About 1 -1/4 cups powdered sugar
1 -1/2 tsp. vanilla
1 -1/3 cups all purpose flour
1 cup rolled oats
1/2 tsp. salt
About 3/4 cup coarsely crushed candy canes

Candy Cane Cookies Recipe Directions

In a large bowl and electric mixer, beat butter, and 1 cup of the sugar until creamy; beat in the vanilla. In another bowl, stir together flour, oats, and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy canes and mix until well combined.

Roll dough into 3/4 inch balls, then roll in remaining sugar (about 1/4 cup) to coat. Place balls about 2 inches apart on greased and flour-dusted baking sheets. Flatten cookies with a fork, making a crisscross pattern with fork tines. Sprinkle each with about 1/2 teaspoon of crushed candy canes.

Bake candy cane cookies in a 330 degrees oven for 18 to 22 minutes or until edges are lightly browned. Let cookies cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely. Store cookies airtight.

Recipe makes about 3 dozen candy cane cookies.

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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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