Candy-Cane Twists
Shown on
page 122
and
top left.
Kids old enough to roll a ball of dough
into a rope can help shape these
sparkling canes. Color part of the
dough red if you like.
1
cup butter, softened
1
cup sifted powdered sugar
1
egg
V2
teaspoon vanilla
Dash salt
2V2 cups all-purpose flour
V
4
cup finely crushed peppermint
candies
Few drops red food coloring
(optional)
Coarse or colored sugar
Finely crushed peppermint candies
(optional)
In a large mixing bowl, beat butter
w ith an electric m ixer on m edium
to high speed for 30 seconds. Add
pow dered sugar; beat until combined.
Beat in egg, vanilla, and salt. Beat in as
much of the flour as you can with the
mixer. Stir in any remaining flour with
a w ooden spoon. Divide dough in
half. Knead (4 cup crushed peppermint
candies into one half of the dough.
If desired, knead red food coloring
into the pepperm int dough to slightly
tint; leave rem aining half of dough
plain. Cover and chill doughs about
30 minutes until easy to handle.
Preheat oven to 375°F. Work with
half of each dough at a time, keeping
rem aining dough chilled until ready
to use. For each cookie, on a lightly
floured surface, shape a
1
-inch ball
of plain dough into a 4- or 5-inch
rope. Repeat w ith a 1-inch ball of
p e p p e rm in t
d o u g h .
P lace
ro p e s
side by side and twist together. Pinch
ends to seal. Form twisted ropes into a
cane. Place canes 2 inches apart on an
ungreased cookie sheet. Sprinkle with
sugar and additional crushed candies
if desired.
Bake in the preheated oven for
8
to
1 0
m inutes or until edges of
cookies are set. Immediately transfer
cookies to wire racks and let cool.
Makes 32 canes.
To
Store:
Place
cookies
in
layers separated by waxed paper in an
airtight container; cover. Store at room
temperature for up to
3
days or freeze
for up to
1
month.
Thyme-and-Orange
Vinegar
Shown on
page 117
and
middle left.
This recipe makes a delicious low-fat
salad dressing.
8
cups white wine vinegar
1
750-milliliter bottle dry white
wine (3V4 cups)
V
2
cup packed fresh thyme sprigs
1
medium orange
Fresh thyme sprigs, rinsed and dried
(optional)
In a large stainless-steel, enameled,
or nonstick kettle, combine vinegar,
wine, and the T2 cup thyme. Using a
vegetable peeler, remove the orange
portion of the peel from the orange
in narrow strips; add the strips to
the saucepan. (Juice orange; reserve
juice for another use.) Bring the
vinegar m ixture alm ost to boiling.
Remove from heat. Cover loosely with
1 0 0
-percent-cotton cheesecloth; let
stand about
3
hours or until cooled to
room temperature.
Pour into three 1-quart jars. Cover
with nonmetallic lids (or cover with
plastic wrap and tightly seal with metal
lids). Let stand in a cool, dark place
for
2
weeks.
Line a colander with several layers
of
1 0 0
-percent-cotton cheesecloth
or coffee filters. Place colander over
a large bowl. Pour vinegar mixture
through the colander into the bowl.
Discard solids.
126
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