Use up your candy canes with Candy Cane Cookies 🍪
Candy cane cookies
¾ powdered sugar
¾ cane sugar
2 sticks unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon almond extract
1 egg, beaten
2 1/2 cups all-purpose flour*
½ teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cream of tartar
4 candy canes, smashed
Cream sugars and butter. Stir in beaten egg and extracts. Mix dry ingredients in a separate bowl, then add together. Refrigerate 25 minutes. Roll into inch size balls and flatten. Sprinkle with smashed candy canes.
Bake at 375 degrees F for
10 - 12 minutes. *For chocolate version, 1 ¾ flour ¾ cocoa
Serve with darjeeling tea in honor of the 181st anniversary of Indian tea in the U.K. On 10 January 1839 tea from India first arrived in the United Kingdom and Indian tea quickly became the preferred drink. This marked the beginning of large-scale tea production in India. India remains one of the largest tea producing nations. Darjeeling remains one of the most popular the varieties due to its caffeine content and slightly floral flavor. The name “Darjeeling” refers to the region from where this tea grows. It is processed as black, green, white, and oolong varieties.
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