Crushed Candy Cane Lasses |
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Prep Time: 0 Minutes Cook Time: 36 Minutes |
Ready In: 36 Minutes Servings: 36 |
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I love these cookies during the holidays - or to use up the leftover candy canes afterwards. The crushed candy canes give the cookies a pinkish tint, and the flavor is great. I've never tried any of the other candy cane flavors, but I think you could have some fun with that. Read more . Let me know if you try something different…there are so many fun flavors available now. Ingredients:
cookies |
⅔ cup butter, softened |
1/4 cup white sugar |
1/4 cup light brown sugar |
1 egg |
2 tablespoons dark corn syrup |
1/2 cup very finely crushed candy canes (i use a food processor for a fine crush – i don’t like big candy “chunks” in the cookies, so i crush it until it’s almost a powder) |
11/2 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
peppermint frosting |
2 cups powdered sugar |
1/2 teaspoon vanilla extract |
2 tablespoon very finely crushed candy canes (plus 2 additional tablespoons to sprinkle over the tops of the frosted cookies) |
4 tablespoons butter, melted |
drop of red food coloring (you just want a very light pink tint) |
about 3 tablespoons of half-and-half or whole milk |
Directions:
1. For the cookies, cream together butter and both sugars in a large bowl. Blend in egg and dark corn syrup, beating well. Stir in crushed candy canes. Stir in the dry ingredients until well blended. Drop by spoonfuls onto generously greased cookie sheet. Bake at 350 degrees for about 10 to 12 minutes, until cookie bottoms are very lightly browned. Remove cookies from pans (you have to wait a couple minutes, but don't wait until they become too set - the melted candy canes tend to stick to the bottom of the cookie sheet, making it difficult to remove the cookies from the pan if they start to cool off too much) and cool on waxed paper. When cooled, frost and sprinkle with crushed candy; allow frosting to set an hour or so before storing cookies in an airtight container.
2. To make the frosting, place all ingredients in a medium bowl and mix with an electric mixer until smooth, adding enough milk or half-and-half to make frosting spreadable.
3. NOTE: Because the candy canes in the cookie dough will melt significantly during baking, the cookies tend to stick to the bottom of the cookie sheet. Grease the cookie sheet generously, and remove the cookies while they are still warm, but not hot out of the oven (they will be too soft to remove immediately). The trick is to remove them before the melted candy begins to harden on the cookie sheet, and yet they are set enough to remove from the pan without destroying the cookie! I am going to try parchment paper with the next batch to see if that is a better method. If you have parchment, I would suggest you give it a try.
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