Sunday, December 28, 2008

Cookie Candy Canes (aka Polka Gris Pinnar)


The first time I made these I made them from scratch, but the store-bought cookies dough works well, too. Since I was kind of making the idea up and didn't really have a recipe, I learned that the more candy cane you use-the better! Actually, the more candy cane you use, the longer it may take to bake the cookies since the candy melts into a liquid. But it's well worth it!

1 package sugar cookie dough
1 box candy canes (8-12)
*1-2 tablespoons butter* *optional

Soften the butter and the cookie dough.
Line your cookie sheets with parchment paper or no-stick spray.
Crush the candy canes to a fine powder, leaving plenty of small course pieces for looks. This can be done in a coffee grinder, with a mortar and pestle, or by placing them in a ziplock bag and crushing them with a hammer or other blunt object.

Add the candy canes (and butter) to the dough and mix throughout.
Bake on the lower side of the package directions (i.e. 8-10 minutes if package says to bake 10-12 minutes).
Take out of oven when puffy and white and let cool until cookies centers sink to a flatter appearance.

Roll each cookie up like you would a cinnamon roll, folding one edge slightly over onto the cookie and then continuing to roll in that direction until you have a "straw".
If cookies are still very soft, place back in oven for the additional 1-2 minutes, but don't overbake them. The chewy texture is what makes these so special.
Remove, let cool, and enjoy your extra chewy cookie candy canes!

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