Christmas Cookie's

Here's a continuation of my Christmas traditions. For years growing up, my mom and I would make various types of cookies for our families. But us I mean my mom would make them and I would sit on the counter and add the various ingredients to the mixing bowl, and then of course be the taste tester! I have continued this tradition in my own little family. Every year I have made Darin's family recipe of Scotcheroo's, but it wasn't until last year that Darin and I decided to delve into my family recipe's and made the go to chocolate chip cookies and sugar cookies with frosting. This year, after digging deep into my memories I remembered a candy cane cookie recipe that my mom used to make. So I decided with our go to recipes to add this to our repertoire.  Shortly after beginning to make these I realized how time consuming they were. Not complicated, just a long stretch of time to make. Below is a description of how to make these and Darin's favorite as well. Enjoy!

Candy Canes

What you'll need:

1/2 cup butter or margarine, softened

1/2 cup shortening

1 cup confectioner's sugar

1 egg

1 1/2 teaspoons almond extract

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon red food coloring

1/2 cup crushed peppermint candy

1/2 cup granulated sugar

Heat oven to 375 degrees. Mix thoroughlt butter, shortening, confectioner's sugar, egg, almond extract, and vanilla.  Blend in flour and salt. divide the dough in half and blend food color into one half. 

For each candy cane, shape 1 teaspoon of dough from each half into a 4-inch rope. (For smooth, even ropes, roll the dough back and forth on a lightly floured board.) Place the ropes side be side and press together lightly; twist. Place on a greased baking sheet and curve the top of each twist to form the handle of the cane.

Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar; sprinkle on the hot cookies and remove from the baking sheet.

Scotcheroo's

What you'll need:

6-8 cups Rice Crispies

1 cup Karo syrup

1 cup sugar

1 cup peanut butter

semi-sweet chocolate morsels

butterscotch morsels

Pour Karo syrup and sugar into saucepan over medium to high heat. Bring to a gentle boil stirring constantly. Once boiling take off heat and add peanut butter. Stir until blended smooth. Once blended, pour into rice krispies bowl and fold until well blended. Don't forget to get all the rice kripsies at the bottom of the bowl. Pour mixture onto cookie sheet. Roll firmly into cookie sheet.

In a large measuring cup, put 1/3 cup butterscotch morsel's and 2/3 cup semi-sweet morsels. Heat in a microwave in 30 to 40 seconds at a time. Each time stirring well. Do not over heat. You can do it slower if you desire. Spread over rice krispies treats and put into refrigerator until firm. Cut and enjoy!

We hope you enjoyed baking and traditions as much as we do! Merry Christmas from the Kimball's and Santa's Little Helper (Shelby).

Santa's Little Helper! - "I can lick the bowl for you!"