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Author Notes: My Nina's candy cane cookies have become a staple on Christmas day. They truly are the perfect cookie and can be made with or without the icing —TylerSangermano
candy cane cookie
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 2/3 cup butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 2 tablespoons molasses
- 1/2 cup crushed candy cane
- Sift the flour, baking powder, cinnamon, nutmeg and ginger together. Set aside.
- In a larger bowl cream together your butter, sugar, brown sugar, egg and molasses. Beat until well blended and creamy.
- Candy cane crushing time! You can either do this my way or Nina's way. My way: break up the candy canes and throw them in the food processor. Nina's way: place the candy canes in between two pieces of wax paper. Get smashing! I guess this is good if you've had a rough day or are a little frustrated. Note: 1/2 cup is about 6 canes
- Mix in crushed candy canes.
- Gradually blend in dry ingredients.
- Once your dough is smooth and slightly sticky, form small balls and place on a greased baking sheet. If your balls are too big, they will flatten in the oven.
- Bake 12-15 minutes at 350.
- Cool on rack.
candy cane icing
- 2 cups powdered sugar
- 2 tablespoons butter
- 2 teaspoons crushed candy cane
- 1-3 tablespoons milk
- Mix all ingredients until smooth. Add milk one tablespoon at a time until desired consistency is reached.
- Ice cookies once completely cooled.