NEW CASTLE — Christmas Candy Cane Cookies
- 1 cup butter
- 1 cup powdered sugar
- 1 egg
- 1 tbsp. peppermint extract
- 1 tbsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tbsp. salt
- 1/2 tsp. red food coloring
Mix together butter, sugar, egg and extracts thoroughly. Stir in flour and salt. Divide dough in half.
Blend red food coloring into one half of the dough. Cover the two pieces of dough and refrigerate for four hours.
Preheat oven to 375.
For each cookie, roll 1 tsp. of dough from each half back and forth on lightly floured surface into 4-inch rope. Place one red and one white rope side by side; press together lightly and twist. Place on ungreased cookie sheet and curve down top of rope to form handle of cane.
Bake 9 minutes. Watch closely as they have a tendency to brown quickly.
- 1 cup butter
- 2 cups sugar
- 1 cup eggnog
- 1/2 tsp. nutmeg
- 1 tsp. baking soda
- 2 1/2 cups sifted flour
Cream butter and sugar until light and fluffy. Add eggnog, nutmeg and soda; mix well. Add enough flour to make a stiff dough. Chill.
Roll out to 1/8-inch thickness on lightly floured pastry cloth and cut with Christmas cookie cutters. Brush each with slightly beaten egg white and decorate with candied fruit or colored sugar.
Bake at 375 for 8 to 10 minutes or until lightly browned.
Makes 6 dozen.
Mocha Walnut Christmas Cookies
- 2 cups semi-sweet chocolate chips, divided
- 2 tbsps. instant coffee powder
- 2 tsps. boiling water
- 1 cup all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1/2 cup chopped walnuts
Preheat oven to 350.
Melt 1/2 cup chocolate chips over hot water or in microwave. Stir until smooth; cool to room temperature.
In small cup, dissolve coffee in boiling water; set aside.
Combine flour, soda and salt; set aside.
In large bowl, combine butter, sugars and coffee; beat until creamy. Add egg and melted chocolate; mix well. Gradually add flour mixture. Stir in remaining 1 1/2 cups chocolate chips and walnuts.
Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350 for 10 to 12 minutes.
Let stand for 2 to 3 minutes before removing from cookie sheets; cool completely.
Yield: about 24, 3-inch cookies.