Candy Cane Cookies

I baked a batch of candy cane cookies yesterday using a recipe I got from a box of mini candy canes when I was a kid. I tried to do something fancy by making the cookies look like peppermint swirls. The swirls turned out okay, but not quite as nice as I’d hoped. I should have rolled the dough a bit thinner, I think.

The cookies are pretty hard when they’re done (tougher than your typical ginger snaps, for comparison). This is not all that surprising given the ingredients.

The cookies are very delicious, though. I’ll probably bake more again sometime and make them much thinner. Even though the swirls didn’t turn out as well as I would have liked, I think I’d do it again, too; the swirls seem to psychologically enhance the flavor.

Here’s the recipe:

I found I had to bake the cookies a little longer than 12 minutes — 14-15 minutes seemed about right. I guess the baking time would depend more on how thick the cookies are, and I probably made the cookies thicker than they should have been.

And, again, I substituted peppermint oil for the peppermint extract, using about one drop of oil instead of the 1/4 teaspoon of extract. After tasting the baked cookies, it seemed about right.

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