Cookie baking with littles during the holidays is a must do.
I am not the most patient person with my little in the kitchen. He is so very independent and eager. I really need to learn to just chill out and let him make a mess.
For Christmas this year I thought candy cane cookies would be a easy cookie for him to help with. The dough came together quickly shortly after breakfast. I put it in the fridge with promises of making cookies as soon as Little got up from nap. He was so very excited.
Sure enough when he got up one of the very first things he asked for was cookie making. Apron on, kitchen stand positioned, and dad at his side they mostly ate dough and attempted to roll out some cookies.
He had an absolute blast. They played for a good 15-20 minutes before Little got bored. Nathan then took him outside while I actually cranked out the rest of the cookies. Still, such wonderful memories made that day.
I actually remember trying to make candy cane cookies when I was younger (I think I made them on my own) and they didn’t turn out. The dough was too hard, it took to long to roll them all out, they just crumbled in my hands, etc etc etc. So many issues. This time however they came out perfect. And delicious.
Do you bake cookies around the holidays? What are your favorites?
One year ago today: Gingerbread house
Candy Cane Cookies (makes about 2 1/2 dozen)
From Betty Crocker
1 cup sugar
1 cup butter softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
Preheat oven to 375ºF. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.