Gingerbread Cookie Cups w/ Tapioca Pudding / #SundaySupper

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There are a lot of things that say Christmas, but nothing says it more to me than gingerbread! I love the combination of gingerbread and tapioca together and I think you will also! This recipe for Gingerbread Cookie Cups w/ Tapioca Pudding is perfect for large groups. The recipe can be made in stages over the period of a couple days, if needed! They keep well in the fridge also!

 We are celebrating Buffet Menu Ideas today, and this recipe works great for large groups, as well as small. The cookie cups are festive and full of color, making your buffet table stand out beautifully! 

Gingerbread Cookie Cups w/ Tapioca Pudding
(printable recipe at end of page)
(makes 20-24)
 
Gingerbread Cups
1/2 cup Shortening
1/2 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/2 cup Molasses
1 Egg
1 tablespoon Vinegar
2 1/2 cups Flour

Tapioca Pudding 
1/3 cup small pearl Tapioca
3/4 cup Water
2 1/4 cups 2% Milk
1/4 teaspoon Salt
2 Eggs, separated
1/2 cup Sugar, divided
1/2 teaspoon Vanilla

Royal Frosting
find recipe here

Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.

Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.

Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.

Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often. 

Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.

Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.

Place cookie cup face down into a small bowl of decor.

Twist or push down to get sprinkles to hold.

 Fill with cooled tapioca pudding. Sprinkle with nutmeg.

Thank you for dropping by today! 

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Doing some entertaining during the holidays?

Check out all these awesome Menu Ideas for your Holiday Buffets from the #SundaySupper family:

Buffet Menu Ideas #SundaySupper

Abundance of Appetizers

• A Modern Relish Tray by Sprinkles and Sprouts
• Buffalo Wing Cauliflower by April Golightly
• Charcuterie Buffet by A Kitchen Hoor’s Adventures
• Pesto Goats Cheese Filo Parcels by Caroline’s Cooking
• Roasted Beet Dip with Fennel and Garlic by Cooking Chat

Sundry of Savory Dishes

• Honey-Glazed Bacon-Wrapped Ham by Palatable Pastime
• Mediterranean Shrimp Bake by Positively Stacey
• Old Fashioned Potato Gratin by The Wimpy Vegetarian
• Squash and Mushroom Gratin with Granola Topping by Take A Bite Out of Boca

Desserts by the Dozen

• Cherry Pie Blondies by Pies and Plots
• Gingerbread Cookie Cups w/ Tapioca Pudding by The Freshman Cook
• Puff Pastry Ravioli Mince Pies by Food Lust People Love
• Raspberry Topped Mini Cheesecakes by That Skinny Chick Can Bake
• White Chocolate Christmas Crack Recipe by Sunday Supper Movement

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Author: The Freshman Cook

Gingerbread Cookie Cups w/ Tapioca Pudding

ingredients:

Gingerbread Cups

• 1/2 cup Shortening
  1/2 cup Sugar
  1 teaspoon Baking Powder
  1 teaspoon Ground Ginger
  1/2 teaspoon Baking Soda
  1/2 teaspoon Ground Cinnamon
  1/2 teaspoon Ground Cloves
  1/2 cup Molasses
  1 Egg
  1 tablespoon Vinegar
  2 1/2 cups Flour

Tapioca Pudding

• 1/3 cup small pearl Tapioca
  3/4 cup Water
  2 1/4 cups 2% Milk
  1/4 teaspoon Salt
  2 Eggs, separated
  1/2 cup Sugar, divided
  1/2 teaspoon Vanilla

Royal Icing

• 6 Ounces Warm Water 
  5 tablespoons Meringue Powder
  1 teaspoon Cream of Tartar
  2.25 pounds Confectioner's Sugar

instructions:

1. Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
2. Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
3. Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
4. Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often.
5. Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
6. Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
7. Place cookie cup face down into a small bowl of decor.
8. Twist or push down to get sprinkles to hold.
9.  Fill with cooled tapioca pudding. Sprinkle with nutmeg.

http://www.thefreshmancook.com/2017/12/gingerbread-cookie-cups-w-tapioca.html

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Cranberry Clusters / #CranberryWeek

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Today is the last day of #CranberryWeek! It has been a lot of fun for me, and I hope you have enjoyed all the cranberry recipes. I made these tasty, candy Cranberry Clusters for today, which you could tuck into a basket of goodies as part of a holiday gift, pile on a platter to take to a neighborhood party, or drop one in a cellophane bag, tie it with a pretty ribbon and hide it in a stocking!

With only a few ingredients, these candies take no time to make and are loaded with flavor. The red cranberries and the green pistachios taste great together and they lend a festive look to your serving plate.

Cranberry Clusters
(recipe makes 12 clusters)
(printable recipe at end of page) 

1/2 cup Hard Chow Mein Noodles
1/2 cup Dried Cranberries
1/2 cup Pistachios 
14-16 ounces Vanilla Flavored Almond Bark

Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the chow mein noodles.

Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.

Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.

Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.

Enjoy your Cranberry Clusters!

Thank you for dropping by today and Thank you to Caroline from Caroline's Cooking for being the brains behind the tasty idea of #CranberryWeek!

See all the other recipes being shared for today's final Cranberry Week post - we hope you've enjoyed following along and will try some of the many cranberry creations!

• Cranberry Bliss Bars (Starbucks Copycat) from Family Around The Table
• Cranberry Clementine Gin from Culinary Adventures with Camilla
• Cranberry Clusters by The Freshman Cook
• Cranberry Cream Cheese Bars from Sew You Think You Can Cook
• Cranberry-Pistachio Dark Chocolate Bark from Books n' Cooks
• Panettone from Caroline's Cooking
• You Make Me Blush Cocktail by A Day in the Life on the Farm
• Warm Cranberry Punch from Everyday Eileen

Author: The Freshman Cook

Cranberry Clusters

ingredients:

• 1/2 cup Hard Chow Mein Noodles
  1/2 cup Dried Cranberries
  1/2 cup Pistachios 
  14-16 ounces Vanilla Flavored Almond Bark

instructions:

1. Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the hard chow mein noodles.
2. Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.
3. Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.
4. Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.

http://www.thefreshmancook.com/2017/11/cranberry-clusters-cranberryweek.html

Created using The Recipes Generator

 

Holiday Breakfast Casserole / #SundaySupper

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Casseroles are a great dish for your busy holiday mornings because of their make ahead convenience, and their ability to feed many people at one time. This Holiday Breakfast Casserole does those things and it uses packaged breakfast rolls for even greater ease in preparation.

Holiday Breakfast Casserole
 (feeds approx. 6-8)
  (printable recipe at end of page)
1-8oz. package Orange Rolls
1/2 cup Orange flavored Cranberries
1/4 cup Chopped Pecans
1 teaspoon Cinnamon
1/8 teaspoon Salt
2 cups Milk
2 tablespoons Butter
1 Egg, beaten
2 teaspoon Orange Extract
1 tablespoon Dark Brown Sugar
1/3 cup Confectioners Sugar
1-2 tablespoons No Pulp Orange Juice
1/4 teaspoon Orange Extract (if desired)



Preheat oven to 350 degrees.

Cook the orange rolls according to the package directions. Once the rolls come out of the oven, add the orange frosting as directed. Set aside to cool.

 Once cooled, cut rolls into small cubes. Place in 9x13 baking pan. 

In a medium bowl mix together the cranberries, chopped pecans, cinnamon and salt. Use a large spoon to mix all the dry ingredients together with the rolls. Heat the milk and butter in a medium saucepan until warm. Add beaten egg, sugar and extract to the milk and butter.  Mix together. Pour into baking dish over the dry ingredients.

Bake for 30-40 minutes. Make glaze by mixing together the confectioners sugar, orange juice, and if you want even more orange flavor, add the orange extract. If you are happy with the intensity of the orange flavor, omit the extract.  Set aside. Check to see if the casserole is done, by checking the middle with a toothpick. 

 Remove from oven and drizzle with Orange Glaze.

 Thank you for stopping by today!

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We are all about casseroles today at #SundaySupper! Check out all these other tasty Holiday Casserole Recipes. Perfect for your holiday recipe planning!













Holiday Casserole Recipes #SundaySupper

Breakfast Casseroles

• Apple Crumble French Toast Casserole by Pies and Plots
• Cheesy Sausage and Grits Breakfast Casserole by The Weekend Gourmet
• Holiday Breakfast Casserole by The Freshman Cook
• Sausage Breakfast Casserole with Crescent Rolls by Sunday Supper Movement
• Skillet Chilaquiles with Baked Eggs by Our Good Life

Classic Casseroles

• Baked Carrot and Sweet Potato Mash with Cheese by Sprinkles and Sprouts
• Buttery Baked Bread Dressing by Food Lust People Love
• Collard Green Au Gratin by Soulfully Made
• French Potato Gratin by That Skinny Chick Can Bake
• Ham & Cheese Corn Casserole (Spoon Bread) by Palatable Pastime
• Leftover Turkey Noodle Casserole by Crickets Confections
• Lower Carb Green Bean Casserole by Positively Stacey
• Simple Healthy Sweet Potato Casserole (Dairy-Free) by Bites of Wellness
• Turkey and Noodles by A Day in the Life on the Farm

Creative Casseroles

• Brussels Sprouts and Quinoa Gratin by The Wimpy Vegetarian
• Cauliflower and Spinach au Gratin by Simple and Savory
• Cheesy Orzo Pasta Bake by Caroline’s Cooking
• Mexican Cornbread Casserole by Restless Chipotle
• Shrimp Pineapple Rice Casserole by Sue’s Nutrition Buzz
• Spaghetti Western Chili Casserole by Kudos Kitchen by Renee

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Author: The Freshman Cook

Holiday Breakfast Casserole

ingredients:

• 1-8oz. package Orange Rolls
  1/2 cup Orange flavored Cranberries
  1/4 cup Chopped Pecans
  1 teaspoon Cinnamon
  1/8 teaspoon Salt
  2 cups Milk
  2 tablespoons Butter
  1 Egg, beaten
  2 teaspoon Orange Extract
  1 tablespoon Dark Brown Sugar
  1/3 cup Confectioners Sugar
  1-2 tablespoons No Pulp Orange Juice
  1/4 teaspoon Orange Extract (if desired)

instructions:

1. Preheat oven to 350 degrees.
2. Cook the orange rolls according to the package directions. Once the rolls come out of the oven, add the orange frosting as directed. Set aside to cool.
3.  Once cooled, cut rolls into small cubes. Place in 9x13 baking pan.
4. In a medium bowl mix together the cranberries, chopped pecans, cinnamon and salt. Use a large spoon to mix all the dry ingredients together with the rolls. Heat the milk and butter in a medium saucepan until warm. Add beaten egg, sugar and extract to the milk and butter.  Mix together. Pour into baking dish over the dry ingredients.
5. Bake for 30-40 minutes. Make glaze by mixing together the confectioners sugar, orange juice, and if you want even more orange flavor, add the orange extract. If you are happy with the intensity of the orange flavor, omit the extract.  Set aside. Check to see if the casserole is done, by checking the middle with a toothpick.
6.  Remove from oven and drizzle with Orange Glaze.

HolidayCasserole Recipes #SundaySupper

Breakfast Casseroles

• Apple Crumble French Toast Casserole by Pies and Plots
• Holiday Breakfast Casserole by The Freshman Cook
• Sausage Breakfast Casserole with Crescent Rolls by Sunday Supper Movement
• Christmas Chilaquiles with Eggs by Our Good Life

Classic Casseroles

• Buttery Baked Bread Dressing by Food Lust People Love
• Collard Greens Au Gratin by Soulfully Made
• French Potato Gratin by That Skinny Chick Can Bake
• Ham & Cheese Corn Casserole (Spoon Bread) by Palatable Pastime
• Leftover Turkey Noodle Casserole by Crickets Confections
• Lower Carb Green Bean Casserole by Positively Stacey
• Simple Healthy Sweet Potato Casserole (Dairy-Free) by Bites of Wellness
• Turkey and Noodles by A Day in the Life on the Farm

Creative Casseroles

• Brussels Sprouts Gratin with Quinoa by The Wimpy Vegetarian
• Cheesy Orzo Pasta Bake by Caroline’s Cooking
• Mexican Cornbread Casserole by Restless Chipotle
• Shrimp Pineapple Rice Casserole by Sue’s Nutrition Buzz
• Make Ahead Spaghetti Western Chili Casserole by Kudos Kitchen by Renee

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

http://www.thefreshmancook.com/2017/11/holiday-breakfast-casserole-sundaysupper.html

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Layered Gingerbread Cake with Eggnog Frosting / #SundaySupper

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 I have heard that some people don't like eggnog, but I don't know who these people are. I have never met anyone who doesn't love the rich creamy taste of the nog! (That's what we call it here.) I wish everyone loved it like I do, because they would be so happy that today I have a Layered Gingerbread Cake with Eggnog Frosting for you! It is a perfect holiday party cake, Christmas dinner cake, or office party cake, Four layers of gingerbread cake, each layer drizzled with eggnog frosting for a decadent holiday treat!

 Layered Gingerbread Cake w/ Eggnog Frosting  

(printable recipe at end of post) 

3 Cups Flour
1 1/2 teaspoon ground Cinnamon
1 1/2 teaspoon ground Ginger
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Shortening
1/2 cup packed Dark Brown Sugar
2 Egg
1 cup Molasses
1 cup Water

Frosting
1/3 cup Butter 
3 1/2 cups Confectioner's Sugar
1/2 cup Egg Nog
Peppermint Chips

Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.

In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.

Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.

Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.

After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.

Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency. 

Drizzle cake with frosting and garnish top layer.

Thank you for joining me today! I am so glad you dropped by!

For more holiday recipes with eggnog, scroll down to find the creative recipes from the other Sunday Supper members.

 Thank you to our marvelous host for today, Christie from A Kitchen Hoor’s Adventure! 
 

Baked Goods

• Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
• Chocolate Eggnog Poke Cake by Crazed Mom
• Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
• Eggnog Macarons by Baking Sense
• Eggnog Macaroons by A Kitchen Hoor’s Adventures
• Eggnog Pie by Cindy’s Recipes and Writings
• Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
• Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
• Mini Eggnog Cheesecakes by Authentically Candace

Beverages

• Coconut Milk Eggnog by A Mind “Full” Mom
• Eggnog Coffee Frappe by And She Cooks
• Gingerbread Eggnog Latte by Palatable Pastime
• Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
• Traditional Homemade Eggnog by The Redhead Baker

Breakfast and Breakfast Pastries

• Baked Eggnog Donuts by Life Tastes Good
• Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
• Cranberry Eggnog Scones by That Skinny Chick Can Bake
• Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
• Eggnog Scones by Feeding Big

Desserts

• Craig Claiborne’s Eggnog Mousse by Food Lust People Love
• Easy Eggnog Fudge by Sunday Supper Movement
• Eggnog Crème Anglaise by The Wimpy Vegetarian
• Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
• Eggnog Pudding Parfaits by Pies and Plots
• Healthy Eggnog Rice Pudding by Cricket’s Confections
• Homemade Eggnog Ice Cream by Simple and Savory

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Author: The Freshman Cookprint recipe

Layered Gingerbread Cake w/ Eggnog Frosting

INGREDIENTS:

• 1 1/2 cups Flour
• 3/4 teaspoon ground Cinnamon
• 3/4 teaspoon ground Ginger
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 cup Shortening
• 1/4 cup packed Dark Brown Sugar
• 1 Egg
• 1/2 cup Molasses
• 1 cup Water

Eggnog Frosting

• 1/3 cup Butter
• 3 1/2 cups sifted Confectioner's Sugar
• 1/2 cup Egg Nog
• Peppermint Chips

INSTRUCTIONS:

1. Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
2. In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
3. Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
4. Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
5. After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
6. Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency.
7. Drizzle cake with frosting and garnish top layer.
8. Enjoy!

http://www.thefreshmancook.com/2016/12/layered-gingerbread-cake-with-eggnog.html

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Candy Cane Cookies/ #christmascookies

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I love everything about Christmas Cookies! The smells, the colors, the yumminess! But my favorite thing about them is all the emotions and memories that immediately come back. Memories of my mom and I making them every year, since I was 4 years old. The neighbor across the street that taught me how to make pizzelles when I was ten. The many plates full of cookies we would wrap up and deliver to friends at school, church, and the neighborhood. The tins I would carefully fill with special cookies for a boyfriend or two. The mailing boxes carefully filled with sturdy cookies and bubble wrap after my husband and I moved 2000 miles away and couldn't come home for the holidays. The trays full of cookies I brought for classroom parties over the years, and the many boxes of cookies I sent to my son and his room mates when he was away at college. All these memories flood my mind and make me smile when I think of Christmas Cookies.
So, yes, I do love everything about Christmas Cookies, and you probably do too! I hope you will create some memories with these Candy Cane Cookies, and I would love if you would share any of your Christmas Cookie memories with me in the comment section below. I would love to read about them!

Candy Cane Cookies 

(printable recipe at end of post)
(makes 1 dozen)

3/4 cup Butter

1 cup Sugar

1 large Egg

1 teaspoon Peppermint Extract

1/2 teaspoon Vanilla Extract

2 1/4 cups All Purpose Flour

Red Food Coloring

Preheat oven to 375 degrees

In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.

Divide dough in half. Leave one half plain.

Color the other half with red food coloring. 

Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.

Twist them together into candy canes. Pinch the ends together.

Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely.

I hope you enjoyed these cookies, and thanks for joining me today!

For more cookie inspiration and recipes, scroll down and check out all the cookies baked especially for you during the 1st day of 12 Days of Cookies!

      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 1

Anginetti from A Day in the Life on the Farm
Candy Cane Cookies from The Freshman Cook
Christmas Sprinkle Cookies from Family Around the Table
Chocolate Coconut Layer Bars from Making the Most of Naptime
Cookie Butter Crisps from Palatable Pastime
Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor's Adventures
Cuppa Cookies from Cooking With Carlee
Gluten Free Gingerbread Cookies from Simple and Savory
Melting Snowmen from Cindy's Recipes and Writings 
Meyer Lemon Shortbread Cookies from Caroline's Cooking
Pizelles from Hezzi-D's Books and Cooks
Red Velvet Snowballs from The Chef Next Door
Rogaliki from A Day in the Life on the Farm
Snowday Cookies from Jolene's Recipe Journal

yield: 1 dozenAuthor: The Freshman Cookprint recipe

Candy Cane Cookies

prep time: 30 MINScook time: 8 MINStotal time: 38 mins

INGREDIENTS:

• 3/4 cup Butter
• 1 cup Sugar
• 1 large Egg
• 1 teaspoon Peppermint Extract
• 1/2 teaspoon Vanilla Extract
• 2 1/4 cups All Purpose Flour
• Red Food Coloring

INSTRUCTIONS:

1. Preheat oven to 375 degrees
2. In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.
3. Divide dough in half. Leave one half plain.
4. Color the other half with red food coloring.
5. Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.
6. Twist them together into candy canes. Pinch the ends together.
7. Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely. Enjoy!

http://www.thefreshmancook.com/2016/11/candy-cane-cookies-12-days-of-cookies.html

Created using The Recipes Generator