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It’s the time of year when baked goods are in abundance. Whether spending an afternoon a friend’s house or stopping in the break room at work, there are bound to be plates of cookies and other sweet treats. Maybe by New Year’s we will be wishing for the desserts to go away, but for now it’s time to enjoy some special holiday treats.
As a child, I remember my mom making an assortment of Christmas cookies. We always had sugar cookies for my brothers and I to decorate. Among the other cookies were snickerdoodles, molasses cookies, and occasionally peppermint candy cane cookies. Today’s recipe from Inn & Spa at Cedar Falls provides a peppermint cookie, which seems a bit simpler to make than the candy canes but just as tasty as them.
- 1 cup shortening
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup crushed peppermint candies
- In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies.
- Shape into a 15-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
- Preheat oven to 375 degrees F. Unwrap and cut into 1/8-inch slices. Place 2 inches apart on ungreased baking sheets.
- Bake for 6 to 8 minutes, or until edges begin to brown.
- Remove to wire racks to cool.
- Makes about 6 dozen cookies.
