Keywordchristmas cookie, christmas tradition, cookies
Equipment
Mini Candy Cane Cookie Cutter
Rolling Pin
Ingredients
1cupsoftened salted full-fat butterlike Kerrygold
2/3cupgranulated sugar
2large eggs
1tspvanilla
1/2tsppeppermint extract
red food coloringoptional
1/2tspbaking powder
2 1/2cupsflour
crushed candy cane
Instructions
Crush candy canes: unwrap them and place them in a ziplock bag. Place the bag on cutting board (or similar) to protect your counter/table. Use a meat tenderizer or flat side of a wooden spook to crack them into very small pieces. Keep aside.
Carefully soften butter in microwave if not very soft, careful not to let it melt. Mix butter and sugar on high until creamy. Add eggs, vanilla and peppermint extract and beat on high until fluffy.
If using, add a few drops of food coloring to desired color (mindful that you may want to make it a bit darker than desired because the flour will lighten the color some).
While mixing at medium speed, add baking powder and the flour in 1/2 cup increments, just to combine. Do not over mix.
Wrap dough in plastic wrap, and chill for at least an hour. This will help the dough and also make it easier to handle. Dough keeps in the fridge for a few days, or roll into 1.5 inch diameter logs and freeze, for slice and bake!
When beginning to roll cookies, preheat oven to 350. Line cookie sheets with parchment paper (or leave ungreased if not using paper).
Roll out with a bit of flour to about 1/3 inch thick and cut with mini cookie cutter. Transfer to the prepared cookie sheets leaving a bit of gap between them because they will expand a bit. When the tray is full, sprinkle a bit of candy cane across the cookies.
Cook for 4-5 minutes or until they just begin to crack slightly on the top. That will keep them nice and soft.
Cool on the pan for a minute, then transfer directly to a wire rack to cool completely.