Don’t you just love cookies that are shaped like candy canes and have bits of broken candy canes woven throughout? It makes me squeal with delight just thinking about it. When I saw a few pics of these guys floating around the interwebs yesterday, I knew that I had to try and make some of my own.
And so, I am obviously continuing with my winter candy cane obsession. What’s with me and these darned seasonal treats? I was just getting over pumpkin and then plummeted headfirst into a candy cane complex.
Did I mention that my entire world is now covered in 5 inches of snow… and I really kinda like it? The little birds are so vibrant and beautiful against the white of the landscape. And the color that highlights everything when the sun shines is enough to make even the grumpiest folks [raising my hand] come out of a winter slump. Also, I’m pretty convinced that I need to string up like 50 more sets of twinkle lights.
It’s beginning to look a lot like winter…. ♥
Candy Cane Cookies ~ Vegan & Gluten Free
makes about 12 large cookies
Preheat oven to 375 °F.
Cream together margarine and confectioner’s sugar until smooth. Add in prepared flaxseed meal and almond or peppermint extract and mix until well combined.
In separate bowl, sift together brown rice flour, sorghum flour, tapioca flour, xanthan gum and salt. Slowly incorporate flour blend into sugar and margarine until all flour has been used and a stiff dough forms. The dough will literally be the same texture as Play-Doh. Well, pretty close.
Divide dough in half and add a drop or two of food coloring into a depression in one half of the dough. Work gently, adding a little sorghum flour if necessary, until you have achieved a nice even coloring of half of the dough.
Fold candy cane pieces into the non-colored dough.
Take about 2 tsp of white dough and roll into a 5 inch long snake. Repeat with a piece of colored dough. Squish them up next to each other so that they fuse into a two colored dough tube.
Twist to make them look festive…
And, shape them into a cane.
Seriously, this cookie dough is just like working with play-doh… so it should be pretty easy to shape and work with. Also… don’t feel tempted to add flour to it when working into a cane; it should be slightly wet and easy to shape… but you will have to manipulate with your hands to keep the cracking under control.
Carefully transfer the candy canes to an ungreased cookie sheet and bake 10 minutes in preheated oven.
DO NOT move them from the cookie sheet until they are totally cooled. I even stuck mine in the freezer after they had cooled for a few minutes to speed up the process. These guys are super fragile while warm, but firm up nicely and hold their cane shape once they have cooled.