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Suzanne’s Candy Cane Cookies

December 22nd, 2011


(Photo by Steve Rawley)

another re-run… this one from Dec. 15, 2008.

happy winter, y’all.


We had a snow day today — I got some Christmas cards made out, and went through some of the files, aka The Large Stacks of Paperwork Piled on the Dining Room Table. Yikes.

We made the Rainbow Walnut Cookies last night, without the candied ginger, fruit or nuts. They turned out great. “These are the best cookies you’ve ever made,” I was told by all three members of my family. High praise. Steve did homemade Phad Thai for us for dinner; for lunch we had a white bean and corn soup, with sliced jalapenos, onions, garlic and vegetable broth. So good and easy, too. The kids? Still in love with TV dinner ravioli and mac and cheese out of a box. Ah, what’s a mom to do? If they get sick of peanut butter sandwiches and pizza we’re really going to be in trouble.

No word yet on snow day for tomorrow — the weather seems to be calming somewhat, with more storms expected Wednesday and this weekend. As long as I’m in bed with the flannel sheets and enough movies to watch, I’m fine.

And now, from my girl Suzanne at Dear Reader

“It’s a lot of fun to make, the cookies look so impressive and they taste great. I love them!

If you mix up a batch, remember they “grow” in the oven, so don’t start with too big of a candy cane twist. Have fun and let me know if you try them–dunk one for me!”

Candy Cane Cookies

3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter at room temperature
1 1/4 cup sugar
2 eggs, beaten with 2 teaspoons vanilla

Stir together the flour, baking powder and salt, then set aside.

Cream the butter and sugar. Add the egg mixture, a little at a time, beating well after each addition. Gradually add the dry ingredients, blending well after each addition.

Put 1/2 of the dough in another bowl. Add red food coloring to one part of the dough to make the desired candy cane shade. Leave the other dough plain. Flatten each ball of dough, wrap snugly with plastic wrap and refrigerate for 30 minutes or until slightly firm. Don’t over chill!

Dust your hands and working surface with flour. Roll a one-inch ball of dough into a rope about 6 inches long. Take one red colored rope of dough, along with a plain piece of dough and cross over, to make a candy cane. (The first time you make these experiment with a couple before you bake them all. They can turn out too big if you use too much dough.)

Bake in a 350 degree oven on greased cookie sheets for 12-14 minutes. The cookie dough may be a little soft when it comes out of the oven. Let cool completely before you handle the cookies.


  1. Steve R. says

    The white bean soup was actually an adaptation of my cholle recipe, with navy beans instead of garbanzos, and the addition of celery, corn, peas and half a sliced jalapeno.

    December 17th, 2008 | #

  2. Wacky Mommy says

    it was magic in a bowl.

    December 17th, 2008 | #

  3. Lakeitha says

    If only I had thought to stock up on Butter, I would be in Cookie Heaven. Note to self, always have lot’s of butter on stock.
    I am becoming best friends with the crock-pot, Beef Stew and Red Beans and Rice. We made Apple-Cinnamon Cupcakes with Cinnamon Cream Cheese Frosting. YUM!

    December 19th, 2008 | #

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