INTRODUCING TIFFANY FROM DON’T WASTE THE CRUMBS!
Howdy to Lady Behind the Curtain readers! My name is Tiffany from Don’t Waste the Crumbs and I am absolutely honored to be a guest today, sharing one of my family’s favorite Christmas treats with you. Thank you Sheryl for having me!
If the picture above didn’t give it away, my photo skills are lacking. I was not born with the gift of “a photographer’s eye,” but I do have a knack for baking a mean cookie.
And by “mean,” I mean this-cookie-is-so-good-someone-please-stop-me-and-take-this-container-before-I-eat-another-because-I-don’t-know-if-I-can-control-myself.
Know what I mean?
With Christmas approaching, it is the season to bake a batch (or two…or three) of your favorite cookie. Vanishing oatmeal cookies and ultimate chocolate chip are two of my family’s year-round favorites. The season of red and green, however, demands a little somethin’ extra. Some joy… some love… and definitely some fun!
Allow the Candy Cane Cookie to take center stage. It’s joyful (just try not to smile while making or eating one), it’s full of love (can you say BUTTER!) and I haven’t met a kid who doesn’t like to watch the batter turn from white to red – or green. And the fact that they can help by rolling the balls into snakes sends them over the moon!
I’m sure the original recipe has been floating around kitchens for quite some time, but there’s one major problem with the original… it’s really lacking in nutrition.
Now before you think I’m all cuckoo for trying to make a cookie nutritious, here me out.
Christmas baking is a must. As a mother of two young kids who have a serious sweet tooth (they get it from their mama), I genuinely worry about feeding them too much food that doesn’t do their body good.
Since we’re eating cookies regularly (and often for breakfast), nutrition is a must. I’ve made a few minor changes in the recipe to help increase the good-for-your-body factor. And you know what? Your taste buds never knowing the difference. Seriously!
Candy Cane Cookies
1 cup sugar
1 cup butter, softened (or 1 cup coconut oil**, room temperature)
1/2 cup yogurt
2 Tbsp milk)
1 tsp vanilla
1 tsp peppermint or almond extract
1 1/2 cups oat flour (oatmeal pureed in a blender, then sifted)
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
4-6 drops red food coloring
2-3 mint candies, finely crushed (optional)
In a large bowl, combine sugar, butter, yogurt, milk, vanilla, extract and egg. Stir in flour, baking powder and salt. Divide the dough in half and set half aside. Add food coloring to remaining dough and mix well.
Note: The dough will be sticky, so working fast is best. If the dough becomes too sticky, add a little bit of flour or place in the freezer for 20-30 minutes.
Portion 1 rounded tablespoon of each color of dough and shape each into 4 inch ropes by rolling back and forth on a floured surface. Place the two strips of dough (one red, one white) next to each other, press together and twist. Curve the top o the cookie down to form the top of the cane. Place cookies on an ungreased cookie sheet, cover and refrigerate for one hour.
Preheat oven to 375 degrees. Bake for 9 to 12 minutes, until set and very light brown. If using crushed candies, immediately sprinkle over the cookies. Remove from cookie sheet and cool on a wire rack. Enjoy when cookies are completely cool, roughly 30 minutes. Store in a sealed container. Makes about four dozen cookies.
** Cookies will spread slightly if using coconut oil.
These little canes of deliciousness pair perfectly with a cup of hot cocoa. Pour yourself a cup and enjoy this holiday season!