I have shared this recipe before (at least twice) but it's been five years and I think I read somewhere (probably on Reddit) that you get to start recycling blog content every five years (false). These are really worth it though. They're so good. Almost good enough to make you not hate the hassle that is cleaning melted peppermint off your baking sheets.
Candy Cane Cookies – makes at least four dozen small cookies
- 1 cup butter, softened
- 1.5 cups sugar
- 2 eggs
- tsp vanilla
- tsp salt
- 4 cups flour
- tsp baking soda
- 4 tablespoons oil
- 12 candy canes, crushed
- buttercream frosting (and optional red food coloring)
First, crush your candy canes. This is more tricky than it sounds. The best method I have found is to double ziplock bag the unwrapped canes and then hit them with a hammer or the bottom of a mug.
Pre-heat the oven to 350*F.
Blend together the butter and sugar. Add in and continue to blend eggs, vanilla and salt. Once that's well mixed, add in the flour and baking soda. Your dough will be fairly crumbly. Add in the oil and about 3/4 of the crushed candy canes.
Roll your dough into small balls and press onto a well greased cookie sheet. These cookies expand pretty well so I like to keep them on the smaller side. Melted candy cane is a real mess, so you may want to line your cookie sheets with parchment paper or be sure to pull the cookies off the sheet quickly after baking.
Bake cookies at 350* for 10-12 minutes.
Let cool completely then frost with buttercream frosting and sprinkle with the remaining bit of crushed candy cane.
Enjoy! And then, maybe consider making this salad if you need something to counter all that sugar.
ps… these are super Ellerie approved. pps. those dishes are old from West Elm.
enJOY it 
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