As I mentioned in my last post, since the Bug was sick over Christmas break, we didn’t do any traveling. Bummer, right? Don’t get me wrong, we enjoyed our quiet, cozy little Christmastime at home, but we missed our families. We missed taking Paige to my mom’s house in Sault Ste. Marie, MI for the first time ever. We missed seeing people on my dad’s side of the family whom we only see once a year and we (well, I) missed whoopin’ my Great-Uncle Jim in cribbage. We missed getting together with Jeffrey’s family, too.
As much as we love our families, I have to confess: we weren’t bummed to stay home just because we missed spending time with them. We missed their food – those special Christmas treats we look forward to all year. So, Jeffrey and I dug out our Christmas recipes and made some quick calls to our moms to get the recipes we lacked. We bought sugar in quantities to which I’ll never fully admit. We got to mixing, taste-testing, baking, frosting… and eating.
Having our favorite holiday tastes helped make our first-ever at-home Christmas feel like the real thing for us.
This Candy Cane Cookie recipe has been one of my favorites since I was a kid. It’s light, minty flavor is awesome, but I think my favorite part of it has always been the texture. So, I was pretty nervous to try it gluten free. I was sure the flavor would still be there, but the texture… I was nervous. However, it worked beautifully! I was so happy! The texture was great, but I think next time I’ll be sure to spend a few more minutes after the ingredients are mixed together mixing it on medium speed to help activate the xanthan gum. A few of the cookies crumbled into powder if you squeezed them, but most of them held up well, and they all tasted great.
- 1 cup powdered sugar
- 1/2 cup butter
- 1/2 cup shortening
- 1 large egg
- 1 1/2 tsp. peppermint extract
- 1 tsp vanilla
- 2 1/2 cups gluten-free all purpose flour (I prefer Glutino.)
- 5/8 tsp xanthan gum
- red food coloring
Cream the first six ingredients. Stir in flour and xanthan gum. Divide the dough in half and tint one half of the dough with the red food coloring.
Here’s what: at this point, for each cookie, you’re supposed to take equal amounts of the white dough and red dough, roll them out into “snakes” (you know, like with Play-Doh), twist them together, and then shape them into candy canes. So every year, I say to myself, “Self: You’re going to make adorable little candy cane cookies this year. You can totes do this.” And then, after about four pathetic attempts at candy canes, I’m so anxious to be able to eat the cookies that I just get out the cookie scoop and make red and white round cookies. They taste just as good. So, you do what you want. Mostly, I just want to eat them.
Bake them at 375° for 7-9 minutes. Let cool for 2-3 minutes on the cookie sheet before removing to cool completely on cooling racks.