Monday, December 22, 2008
Candy Cane Cookies
This recipe is one I copied from my mother-in-law's stash many years ago. I like it because the girls can enjoy their "candy canes", without the sugar shock of traditional candy canes.
1 cup palm shortening or shortening/ghee blend
1 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
2 1/2 cups GF flour blend (I used this one)
1/2 tsp. xanthan gum
red food coloring
green food coloring
1/2 cup powdered sugar
1/8 tsp. peppermint extract
Preheat oven to 375 degrees. Sift together the flour and xanthan gum, set aside.
In a large bowl, beat the shortening and sugar until fluffy. Add the egg, vanilla extract and peppermint extract, beat well. Add the flour mixture and beat until well combined. Divide dough in half. Stir in red food coloring into one half, and green food coloring into the other half (about 8 drops each or until the colors please you). Cover and chill about 30 minutes.
For each cookie, take a teaspoon of red dough and roll into a 4 inch rope. Repeat with green dough. Place ropes side by side and twist them together. Pinch ends to seal. Place on an ungreased baking sheet and form into a cane. Repeat with remaining dough, spacing cookies 2 inches apart. Bake about 10 minutes, or until bottoms are lightly browned. Cool on baking sheet one minute before carefully removing to a wire rack to cool.
While the cookies are still warm, make the peppermint glaze: combine the powdered sugar, peppermint extract and enough water to make the glaze brushing consistency (it should be watery, not like frosting). Brush cookies with glaze. Cool cookies completely and store in an airtight container.