In addition to the frogs, this is another recipe that Josh remembered from his childhood that we make every year. Most of the recipes that I’ve found make a ton, so I usually half the recipe. We like to make small amounts of many different goodies to keep us going throughout the holiday season.
This is a fun recipe for Muffin to help with because you get to make snakes and then twist a red snake and a white snake together. It never fails, however. I always tend to have either some orphan red “crooks” or white “crooks.”
This photo that you’ve seen before shows them artistically wreathed around a grouping of koek.
Here’s one of the orphans from last year. From the crumbs that remained, Santa didn’t mind the orphan.
Here’s what I do:
Candy Cane Cookies
1 cup butter (2 sticks), softened
1 cup powdered sugar
2 teaspoons vanilla
1/2 teaspoon peppermint extract
2 1/2 cups flour plus 2 tablespoons flour
1 teaspoon salt
1/2 teaspoon red food coloring
Cream butter and sugar. Add egg. Add flavorings and salt. Add 2 1/2 cups flour in half cup increments, beating with the mixer after each addition. Remove and chill half of dough. To the remaining dough, add the 2 tablespoons of flour. Beat. Add in the red food coloring. Beat until the color is well blended. Chill dough.
When dough is chilled, break off teaspoon bits of dough and roll into “snakes” 4-5 inches long. Twist together one red and one white piece of dough and bend at the top to resemble a candy cane. Place on a parchment-lined pan. Chill pan 15-30 minutes.
Bake at 350 for 6-9 minutes.
And for the printable:
These are completely Muffin Approved.