Candy Cane Sandwich Cookies with Peppermint Vanilla Buttercream Frosting

Tis’ the season to be jolly (or something like that).

Image

Honestly speaking this year I’m still trying to find some Christmas spirit or “joy”. So I’m sitting here listening to the home alone soundtrack hoping to conjure some motivation, to Christmas shop. This is how I feel:

Image

I’m hoping my heart will “grow” soon. Hopefully some more Christmas baking/ music will do it for me!

ANYWAYS ahem. So I had last Saturday off because the place I intern at ended up closing down because of all the snow. I took advantage of that. My best friend bought me a Christmas cookbook for my birthday, probably her way of sneakily telling me “make all of these.. please”. I love baking for people around me, so of course I got right to work.

These cookies I ended up changing quite significantly in comparison to what the recipe called for – which is always fun.

In a kitchen aid mixer or in a large bowl with beaters mix beat butter for 30 seconds or so and then add sugar and salt. Add egg and vanillia until fully combined. Beat in flour, it will become a lot tougher if you need to use a wooden spoon to add in the remainder of the flour.

Image

Next up separate your dough in half and put in two bowls. With one half of our dough add the red food colouring to it.

ImageImage

Just a reminder when you cook anything with food colouring it will turn out lighter shade than when it is uncooked, so add a bit more red to your dough after you have reached your ideal colour.

Cover both bowls with plastic wrap and refrigerate for about an hour and a half.

Image

While you wait you make the icing!

Beat your butter until softened with a mixer or beaters. Beat in milk and peppermint extract. Then gradually add in the icing sugar. You can add more milk in after, if you would like a thinner consistency. I added an extra three tablespoons of milk, but that was mostly for flavour and to make it a bit creamier. Refrigerate until you’re ready to use it again, and mostly to avoid eating all of it.

Image

This icing is really nice because it is super creamy and sweet but it also has a slight hint of peppermint that makes it kind of refreshing ( drool if you need to – no one is judging you)

Okay so here is where my mom stepped in as the real innovator for these cookies. The recipes says to make half inch balls of the red dough and then the plain dough and combine them by rolling them together. Then stick them down on a baking sheet. The issue I came across was I ended up handling them too much and they became to stick and became nearly impossible to stick down to the baking sheet.

So Mom’s are the best for so many reasons, because really they just know the best way to do everything/ schooling my feeble attempts at making cookies.

Image

So lets just say this isn’t her first time making cookies. What she did was rolled them out into long log shaped shapes. Then combined the white on the bottom and he red on the top. Then cut them into inch slices. Then I flattened them out a bit once they were on the cookie sheet. Needless to say it was a cookie intervention. God bless.

Image

I apologize for the pictures I know my boyfriend and brother are both shaking their heads in disappointment at these pictures, since they both have nice cameras. I mean the IPhone 3 is pretty top of the line for cameras, right?

Image

Since they are sandwich cookies try to make the shape of them fairly uniform. Some of mine looked a little topsy turvy (opps)

Bake in the oven a 375 °F for about 10 minutes. My oven is not the greatest so it took 12 , but most cookies will be done in about 8 to 10 minutes.They should be slightly brown. After the cookies are done allow to cool to room temperature. Add peppermint frosting in between two cookies of the same size.

Image

Aren’t they just the cutest? I wanted to make them a bit more festive so I rolled the edges in crushed peppermint. This is totally optional they look nice either way!

Image

Well I guess you have to leave it your imagination of what they look like with peppermint on them , because I failed to take pictures after.

You can eat these right away, store at room temp for about four days or freeze up to 4 months.

I feel much more festive after writing that maybe I’m here now:

Image

Or maybe I’ve been drinking too much coffee, not sure yet.

Happy Holidays and Merry Christmas. Love one another, give compassionately and consider extending that attitude all year around you could change someone’s life.

Candy Cane Sandwich Cookies with Peppermint Vanilla Buttercream Frosting 

Ingredients

2/3 cup  butter, softened

1/2 cup  sugar

1/4 teaspoon  salt

1 egg

1 teaspoon  vanilla

1 1/2 cups  all-purpose flour

Red paste food coloring

Peppermint Filling

 1/3 cup  butter, softened
1/4 teaspoon  peppermint extract
2 cups  powdered sugar
2 – 3 tablespoons  milk
Directions
1.In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2.Divide dough in half. Leave one half plain. Tint the remaining half with desired amount of food colouring. Cover each portion and chill about 1 hour and a half or until dough is easy to handle.
3.Preheat oven to 375 degrees F. Shape each portion into long log shapes combine the red dough on top of the white ( see picture above). Once formed into log slice with a knife into one inch slices. Lay on cookie sheet lined with parchment paper and press down until 1/4 inch thick per cookie. Make sure that cookies are uniform to each other since they are going to be cookies.  Repeat with remaining dough, placing balls 2 inches apart on cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to wire racks; cool to room temp.4.Spread Peppermint Filling on bottoms of half of the cookies, using 2 teaspoons for each cookie. Top with the remaining cookies, bottom sides down. If desired roll in crushed peppermint around the edges of the sandwiches.

5.Layer sandwich cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 4 days or freeze for up to 4 months.

Peppermint Vanilla Buttercream Frosting :

1.I a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in peppermint extract. Gradually beat in powdered sugar. Beat in enough milk to make a filling of piping consistency.
Thanks for reading it means a lot!
Enjoy,
Sarah
Advertisements

2 thoughts on “Candy Cane Sandwich Cookies with Peppermint Vanilla Buttercream Frosting

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s