Author Notes
Look. Everyone loves them some Christmas cookies, me included. But there's only so far a boring sugar cookie or gingerbread man can go before it gets stale (pun totally intended) Try these candy cane cookies instead. Because they have candy canes in them. And they're delicious. This recipe came from the Ritz-Carlton kitchen, but I have no way of finding the original recipe. You're just gonna have to take my word on this one. —Fresh Beats, Fresh Eats
Ingredients
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3/4 pound
Butter (3 sticks, room temperature)
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2 1/4 cups
Sugar
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1 1/2
Eggs
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2 tablespoons
Honey
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2 cups
Cake flour
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1 cup
Bread flour
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1 pinch
Salt
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3/5 teaspoon
Baking soda
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1/2 tablespoon
Vanilla extract
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24
Mini candy canes (or 8 full-sized ones. Get the mini ones if you want an easier time breaking them up)
Directions
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First, take all that butter and sugar, cram it in a mixer, and cream it together.
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Scrape all the butter/sugar gunk down the sides of the bowl, then add the eggs and honey. Scrape again (just scrape every time you add something, you’re a common sense kind of reader, you can figure this stuff out), then add the vanilla.
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Mix the dry stuff (flours, salt and baking soda) in a separate bowl, then mix it in with the creamy sugarbutter just until they’re combined.
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Next, crush up the candy canes. Put them in TWO plastic bags and roll them over with a rolling pin until they’re pellet-sized. You don’t want them to end up as dust, but you don’t want them to be huge either.
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Add the candy cane pieces to your dough.
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Refrigerate the dough for an hour.
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Preheat your oven to 335, then take the dough out of the fridge and cut it into discs about 1/2 an inch thick. Put the discs on a baking sheet lined with parchment.
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Bake for 10 to 12 minutes, until the edges are just barely brown.
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