Some days the rhythm of life can be comforting to the soul. When the calendar and the season play a rhythm that sounds something like “same time next year”your heart skips a beat and yes, smiles. Traditions this time of year are the fabric of life. Such is the annual Culinary Cookbook Club cookie exchange.
I’ve written about the cookbook club that I belong to before. We can’t seem to agree how long we have been meeting, but my best guess is going on 20 years. Each month we study a cookbook, read the book before falling asleep, and plot and plan what we will bring to to our monthly get together. Every member selects a recipe, prepares it and brings the dish to share. We have cherished good times and bad as life marches on. One year we traveled to France and stayed in a chateau. Every year, we laugh and cry together but the most important thing we do together is enjoy great food and wine, share cooking tips and yes, enjoy spectacular meals each month.
This year marked the fourth year of gathering at my home for an old fashioned, homemade cookie exchange. Not to be out done from last year’s celebration, this year’s cookies were all tasty and landed in my recipe box for my baking to do list. I would be hard pressed to select my favorite.
I decided to contribute a cookie that I saw on Pinterest. It was as tasty as it looked.
This recipe goes together easily so you still have plenty of time to add it to your holiday repertoire.
Adapted from the blog, www.stolenmomentscooking.com
Candy Cane Snowballs
3 cups powdered sugar, divided
1- 1/4 cups butter, softened
2 teaspoons vanilla
Few drops peppermint extract
1 egg
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup crushed candy canes, divided
1/2 cup granulated sugar
2 to 3 tablespoons milk
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a mixing bowl, beat together on medium high speed, 1-1/2 cups powdered sugar and butter until fluffy. Add vanilla, peppermint extract and egg and mix until combined.
In a medium bowl, whisk together flour, baking powder and salt. Slow add to butter mixture and blend on low speed until combined. Add 1/2 cup crushed candy canes and mix just until combined.
Roll dough into small balls then roll in granulated sugar and place on prepared cookie sheets. Bake 10 to 12 minutes. Cool.
In a small bowl, whisk together remaining 1-1/2 cups powdered sugar and enough milk to make a thick glaze. Drizzle over cookies and sprinkle with remaining crushed candy canes.
Makes about 56 cookies.
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