Candy Cane Cookies

Info
Prep Time: 25 min
Cooking Time: 12 min
Makes: a couple dozen, depending on size
Source: Laura Vitale @Laura in the Kitchen

What You Need
3 cups All Purpose Flour
1/2 tsp of Baking Powder
1/4 tsp of Salt
3/4 cup of Unsalted Butter at room temperature
1 cup of Sugar
2 Eggs
1 tsp of Vanilla Extract
3/4 tsp of Peppermint Extract
Red Food Coloring

Make It
1) In the bowl of a standing mixer fitted with a paddle attachment, CREAM together the butter and sugar, ADD the eggs and vanilla, peppermint extract and continue to MIX for about 1 minute.

2) ADD the flour, salt and baking powder and MIX it all in until it's combined. DIVIDE the dough in half and to one half, ADD some red food coloring (add enough to get the color you’re looking for) then WRAP them in plastic wrap and REFRIGERATE the dough for about an hour.

3) Take the dough out of the fridge and allow it to sit at room temperature for 10 minutes. Meanwhile, PREHEAT the oven to 375 degrees and line 2 baking sheets with parchment paper and set aside.

4) Take a about a 2 inch piece of dough from each disk (one red piece and one white) and FORM into a 6 inch rope, lay them side by side, pinching both ends and twist them lightly.

5) Place them on your baking sheet making sure to curve the tops so they look like candy canes. BAKE for about 10 minutes or until lightly golden around the edges and allow them to cool completely.

My Comments
Thank you to my friend Sharon for sharing the recipe. I refrigerated the dough overnight. I did not use the peppermint extract; it is optional.

Oatmeal Chocolate Chip Cookie

Info
Prep Time: 15 min
Baking Time: 12-15 min
Makes: 30 cookies

What You Need
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
2 Tbsp water
2 tsp vanilla extract
3/4 Robin Hood All-Purpose Flour
1 tsp cinnamon
3/4 tsp baking soda
3 cups ROBIN HOOD Oats
3 cups semi-sweet chocolate chips or raisins or dried cranberries

Make It
PREHEAT oven to 350F. Grease or line baking sheets with parchment paper. CREAM butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. COMBINE flour, cinnamon and baking soda. Add to creamed mixture. Beating on low speed until blended, stir in oats and chocolate chips. DROP dough by heaping tablespoonfuls (15 mL) onto prepared baking sheets. BAKE in preheated oven 12-15 minutes, or until edges are golden brown. Do not overbake.

My Comments
I have not tried with chocolate chips. I use dried cranberries. Healthier!

Gingerbread!

Info
Prep: 20 min
Total: 1 hr 32 min (plus refrigerating)
Makes: 16 cookies, 1 cookie per serving
Source: Kraft

What You Need
3/4 cup butter, softened
1 pkg (6 servings size) Jell-o Butterscotch Cooked Pudding and pie Filling
3/4 cup firmly packed brown sugar
1 egg
1 1/2 tsp ground cinnamon
1 Tbsp ground ginger
1 tsp baking soda
2 1/4 cups flour

Make It
MIX together pudding powder, butter and brown sugar until light and fluffy. Add egg and blend well.

COMBINE flour; baking soda, ginger and cinnamon. Blend into creamed mixture. Chill for at least 1 hr or until dough is firm.



PREHEAT oven to 350°F. Roll dough on a floured surface to 1/4-in thickness. Cut with cookie cutter.

PLACE on greased baking sheet and bake for 10 to 12 min. Remove from baking sheet and cool on wire rack. Decorate as desired.

My Modification
I tested both Jell-O and No Name butterscotch. The result is the same. I substitute baking soda by magic baking powder. Depending how thick you make the cookies, this recipe can give you more than 16 servings. I recommend that you make the dough the night before and you put it in the fridge. Then, take out the dough from the fridge 1 hour before you bake.