Christmas Cookies-One Dough, Three Ways

One dough-three ways
One dough-three ways

Here is a wonderful not-too-sweet cookie you can dress up the way you like to brighten up any cookie tray. I have made these for years and love the buttery flavor with hints of almond. I found this in a Taste of Home magazine ages ago. It’s easy and fast–no need to chill the dough. The recipe is below and I’ll give you some options for the same cookie dough to give them a different look.

 

 

Candy Cane Cookies
Candy Cane Cookies

 

 

 

 

 

 

 

 

 

 

 

If used the way I have done it here (three different types using the same dough), the recipe will make about a dozen of each type of cookie.

 

 

Candy Cane Cookies (Recipe by Taste of Home) (Makes three dozen cookies)

  • 1 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 egg
  • 1 1/2 tsp. almond extract
  • 2 1/2 cup all-purpose flour
  • 1 tsp. salt
  • red food coloring
  • 1/2 c. crushed peppermint candy canes
  • 1/2 c. sugar

1)In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.

2)Divide the dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4″ ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.

 

Place ropes of red and plain color side by side
Place ropes of red and plain color side by side
Twist together to form rope
Twist together to form rope

 

 

 

 

 

 

 

 

Form into a cane shape
Form into a cane shape
Mix together candy canes and sugar
Mix together candy canes and sugar

 

 

 

 

 

 

 

 

 

 

 

3)Bake at 375 degrees for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.

 

**I used about half of the dough for the candy cane cookies, then used the rest of the dough to make red Candy Cane Button Cookies and  Green Frosted Snowball cookies.**

 

OPTION #1

Candy Cane Button Cookies
Candy Cane Button Cookies

 

 

 

 

 

 

 

 

To make red candy cane buttons:

1)Roll red dough into balls. Place on ungreased cookie sheet. Bake at 375 degrees for 9-12 minutes or until lightly browned along the base.

 

Roll red dough into balls
Roll red dough into balls

 

 

 

 

 

 

 

 

 

2)Remove from oven and, while cookies are still warm, make a small dent with your thumb in the center of each cookie. Fill with candy cane/sugar mixture leftover from making the candy cane cookies.

OPTION #2

 

Green Frosted Snowball Cookies
Green Frosted Snowball Cookies

 

 

 

 

 

 

 

To make Green Frosted Snowball Cookies:

 

1)Roll plain colored dough into balls and place on ungreased cookie sheet. Bake at 375 degrees for 9-12 minutes or until lightly browned at the base. Remove from pan and cool completely on a wire rack.

2)Mix 1/2 cup confectioners’ sugar with  1/2  tsp. water, 1/2 tsp. almond flavoring and several drops of green food coloring . Stir until combined. Mixture should be thick. Spoon over cookies and let run down sides. While frosting is still wet, sprinkle with decorations.

 

 

Three types of cookies from one dough
Three types of cookies from one dough

I love these cookies for their mild, buttery flavor and the easy way they just mix and bake. I hope you enjoy them too. Merry Christmas!

 

 

 

 

Candy Cane Cookies
Candy Cane Cookies

 

 

 

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