My little guy loves candy canes. In fact, they may have been his favorite part of the holiday season…except, of course, for the presents. There were only a few days in the month of December that his face wasn’t covered in a red, sticky mess. I also just recently discovered a perfect, red faceprint on my living room curtains. Oh, the joys of having little ones! Yes, the candy canes were a complete mess, but how could you resist his adorable little face adorned with a candy mustache?
Now I am left with a box of candy canes, and a child that is on a complete sugar meltdown. What to do with these left over sweets? Recycle them into another sweet!
Below you’ll find my great-grandmother’s recipe for butter cookies, with a few little tweaks and twists of my own. I’m certain she didn’t dip them in chocolate and decorate them with crushed candy canes. They are yummy, they are perfect to give to your favorite Valentine, and they are a great way to use up your left over candy canes…as if anyone needs an excuse to bake cookies!
Nikki, In Stitches
1 cup butter
1 cup sugar
1 egg, beaten
2 teaspoons vanilla
2 1/2 cups flour
1/8 teaspoon salt
1 teaspoon baking powder
1 12 ounce bag of milk chocolate chips
4 teaspoons canola oil
12 candy canes, finely crushed
Cream butter and sugar. Add beaten egg and vanilla. Sift flour, salt and baking powder and add to creamed mixture. Knead all ingredients thoroughly. On a floured surface, roll out the dough to a thickness of 1/8 to 1/4 inch. Cut out hearts with a cookie cutter. Transfer cookies to a greased baking sheet. Bake in a 300 degree oven for 25 minutes. Transfer cookies to a rack and allow them to cool completely before dipping in chocolate.
Melt chocolate. Stir in the oil. Dip cookies into chocolate mixture. Lay back on cooling racks. While chocolate is still warm, sprinkle with crushed candy canes.
Yields approximately 42 cookies.