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Candy Cane Cookies
COOKING
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Desserts
JUST IN TIME FOR THE HOLIDAYS
(SERVINGS: 18 cookies) Prep Time: 13⁄4 hours. Bake Time: 8-10 minutes
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RECIPES BY LAURA SWAYNE | WRITTEN BY KIM A. FUQUA | PHOTOGRAPHY BY KATHI INGLESBY
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The house is decorated inside and out in holiday cheer and the shopping is (nearly) finished. Now it’s time to light the apple cinnamon candles and begin the annual tradition of baking up some fun and festive treats! Nothing satisfies that sweets-loving inner child like a batch of warm out of the oven cookies. Holiday cookies are not only great to have on hand to serve guests, but make great gifts presented in decorator tins. Better than a fruitcake any day! Laura Swayne has provided two of her favorite cookie recipes here; Candy Cane Cookies and Russian Tea Balls are both standards that transport us back to our own childhoods. Don’t forget to involve the kids in preparing these treats! For a really sweet finale, let your guests dive into Swayne’s Chocolate Bread Pudding with peppermint icecream, or fill up on a couple of slices of warm Pumpkin Cake Roll. No matter what sort of celebrations you’re planning this year, these fun dessert recipes are sure to help you survive the season in sweet style.
CANDY CANE COOKIES These cookies are a simple and festive Christmas staple. Swayne likes to use plastic gloves when working with the red food coloring so that her hands don’t stay red for days! Kids of all ages love these!
CHOCOLATE BREAD PUDDING WITH PEPPERMINT ICE-CREAM This one is a little time consuming, but fun if you have time. Decadent and yummy!
(SERVINGS: 8-10) Prep Time: 11⁄2 hours Bake Time: 13⁄4 hours 1
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Pound butter Cup powdered sugar Egg Teaspoon vanilla Teaspoon peppermint extract Teaspoon salt Cups flour Teaspoon red food coloring Tablespoon corn syrup Hard peppermint candies, crushed
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12” loaf French bread or brioche, cut into 12 slices Cup butter Ounces semisweet chocolate Cups whipping cream Cups milk Cup sugar Egg yolks Teaspoon vanilla Pinch of salt
Cream butter and powdered sugar until fluffy. Beat in egg, vanilla, peppermint, and salt. Slowly add flour until well mixed. Divide the dough in half, adding food coloring to one half, until it is evenly colored.Wrap both halves in plastic wrap and chill at least an hour. Preheat oven to 350. Shape a teaspoon of dough into a 4-inch cylinder. Do the same with the red dough. Twist the two together and shape into a candy cane. Place on greased cookie sheet. Repeat with remaining dough. Bake 8-10 minutes, not allowing cookies to brown.While cookies are warm, brush lightly with corn syrup and sprinkle with crushed peppermints.
Preheat oven to 425. On cookie sheet, brush bread slices with butter. Toast until golden brown on first side, then flip and toast until golden brown on second side. Place side by side, overlapping, in a greased 12x9 baking dish. Coarsely chop chocolate and place in a small bowl. Place bowl in another bowl full of hot water. Allow chocolate to melt, stirring occasionally. In a saucepan, bring the cream and milk almost to a boil over medium heat. While cream mixture is heating, whisk together in a large bowl the egg yolks and sugar until well blended. Slowly add the hot cream mixture, whisking continually. Strain the mixture into another bowl, and skim off any
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