Like red and green, and red and gold, red and white are just one of those Christmas color combinations that were meant to be. I mean, it’s obviously pretty important considering it’s the color of Santa’s outfit and the color of candy canes.
The idea of Santa is charming. A man who gives out presents by the sleighload? Well, if only. I can’t quite remember when I stopped believing in Santa. It must’ve been gradual, since I don’t remember sitting down with my parents and having the talk. I’m not sure if my eight-year-old sister still believes in Santa. I guess I’ll continue to play the role the older sister is supposed to play and just wait for some 5th grader to tell her the truth. I hope my sister will realize that just because Santa only exists in the mind, does not mean he’s not just as magical, especially if he can get kids to work harder in order to get on his nice list.
Ever wondered about the relationship between peppermint and Christmas? I’m surprised I haven’t actually. It’s just one of those accepted flavors that have become part of the holiday season, so who cares why? The point is that candy cane tastes delicious, and is a great addition to hot cocoa, cakes, and cookies, like these pinwheel cookies.
½ cup butter, softened
1 cup sugar
1 large egg
½ tsp vanilla extract
1 ¾ cups all-purpose flour
½ tsp baking soda
1 tbsp red food coloring
For the peppermint frosting:½ cup butter, softened
2 cups confectioner’s sugar
1 tsp peppermint extract
2 tbsp milk
1 crushed candy cane
1. Beat butter at medium speed with an electric mixer until creamy; add sugar, beating until light and fluffy. Add egg and vanilla, and beat until blended.
2. Combine flour and baking soda. Add to butter mixture, beating at low speed until mixed well.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead the food coloring into the remaining portion of dough. Roll the red dough into a rectangle like in Step 3. Invert the plain dough onto the colored dough. Peel off plastic wrap.
5. Cut dough in half lengthwise, forming 2 rectangles. Roll up each rectangle starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze for 4 hours.
6. Preheat oven to 350 degrees F.
7. Cut dough into ¼ inch thick pieces, and place on parchment paper-lined baking sheets.
8. Bake for 10 to 12 minutes or until set. Cool cookies completely.
9. Sandwich with peppermint frosting.
For the peppermint frosting:
In a large mixing bowl, beat butter until smooth. Add the confectioner’s sugar and continue beating on low until combined. Mix in peppermint extract, milk, and crushed candy cane.