Home Home Home Home Home Home Home
CakeSpy

Featured:

 

How a rainbow cake is really made
Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer
« Baker's Dozen: CakeSpy's Favorite Cookbooks of 2010 | Main | Baker's Dozen: A Batch of Sweet Links »
Friday
Nov262010

Kicking off Cookie Season: Mint Candy Butter Cookies Recipe from Crazy About Cookies by Krystina Castella

Thanksgiving's over. But don't cry into your empty pie plate (or empty Pumpkin Pie Shake), because that means it's officially Cookie Season.

And let's kick things off with one that is simple but classic and completely delicious: Mint Candy Butter Cookies from Krystina Castella's Crazy About Cookies (also check out the other posts from all week dedicated to Krystina's work: Pumpkin Cheesecake Pops, Zen Stone Cookies, and a giveaway featuring her super awesome book A World of Cake!). To get in a Christmas-y mood, I used candy canes. When served at the store, they disappeared in record time. Black friday was red and white and buttery all over, baby!

Mint Candy Butter Cookies

Adapted from Crazy About Cookies by Krystina Castella

  • 1 cup (2 sticks) butter
  • 1 cup superfine sugar
  • 1 large egg yolk
  • 1 large egg
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all purpose flour
  • Royal icing
  • 1 1/2 cups mint hard candies or candy canes, crushed

Procedure

  1. Beat the butter and sugar until light and fluffy. Beat in the egg yolk. Add the whole egg, salt, and vanilla, and stir to combine.
  2. Gradually stir in the flour. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes. 
  3. Preheat oven to 350. Get 2 cookie sheets ready to go, no need to grease 'em.
  4. Roll the dough out on a floured surface, to about 1/2 inch thick. Cut into 3-inch squares. Place the squares on the baking sheets and bake for 15-18 minutes, until the edges begin to turn golden. Transfer to a rack to cool completely. (Note: While still warm I cut the cookies into fourths, because I was sharing them at my store and wanted bite-sized cookies)
  5. Cover with icing. While icing is still wet, top with the crushed candies.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (3)

Fantastic! THat looks so cute and sweet=)
November 27 | Unregistered CommenterTina
god you're good to us foodies cakespy...
November 28 | Unregistered Commentercookie
They look delicious. I found an interesting video that shows how to make springerle holiday cookies. http://www.youtube.com/watch?v=H-l8EPfewOQ
December 3 | Unregistered Commenteranonymous

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.
© Cakespy, all rights reserved. Powered by Squarespace.