The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 25, 2009
My grammy made these every year and it's a tradition in our house. When my daughter comes home from college she always requests that we make these together. I never add almond extract, just 1/2 tsp vanilla and pepperment extract. When they are right out of the oven I roll them in a mixture of sugar and crushed candy canes. Yummy. I always make about 6 dozen.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 3, 2009
Great! My peppermint-loving 3-year-old son couldn't get enough of these during the holidays. The freeze well...actually it's the beginning of March, and I just gave my son the last one from the freezer today!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 24, 2007
These tasted very good. The only thing I'll do different next time is roll the dough skinnier. They puffed up pretty big. The almond extract gives it a great taste.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 23, 2007
I also omitted the almond and replaced it with peppermint extract ... much better flavor. They are very time consuming and I was getting tired so I just made mine into 3" "peppermint sticks". They look very cute this way, much less fragile. I took white chocolate, melted it and just drizzled a bit across the candy canes and then sprinkled them with the crushed candy canes - very delicious, but too time consuming at the last minute!
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Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 1, 2007
Here's a tip for getting the crushed peppermint/sugar to stick to the cookies. Pour a little Karo light corn syrup into a microwave safe bowl, and put it in the microwave just long enough for it to become very runny, almost like water (maybe 20 seconds). Brush this onto the cookies (the silicone pastry brushes are great) and immediately sprinkle the topping on. I put the cookies on a wire rack with a sheet of waxed paper underneath. Let them dry completely before storing. You can do the sprinkling after the cookies cool, so that they're a little sturdier. BE CAREFUL with the hot Karo, it gets extremely hot very fast and could cause a very nasty burn. I adore these cookies and think they are well worth the trouble! I've made them for many years, my old recipe used half Crisco/half butter but is otherwise identical.
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Cooking Level: Expert

Living In: Woodinville, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 1, 2007
I am laughing at myself over this recipe. I doubled the recipe and they taste fantastic, but myy candy canes look just like fat shrimp. Ha. Maybe this is one recipe you can't double because it has too much baking powder in it. I salvaged the dough by mixing the peppermint and sugar in the dough and rolling them like sugar cookies. Pressed them down with a glass. I then sprinkled green and red sprinkles on them. If I had a digital camera I would take a picture so everyone could see my Christmas shrimp. This was no fault of the recipe - it is the baker's mistake.
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Cooking Level: Expert

Living In: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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Reviewed: Nov. 25, 2007
The only thing I do different is 1/2 cup butter and 1/2 cup Butter Flavor Crisco. I LOVE these cookies because there really are no rules. In this Green Bay Packers loving house, I tint the dough green and gold and make either cane shaped cookies or "G" shaped cookies. (Oh yeah: I never use the crushed candy canes / sugar topping, because it's such a pain in the butt, messy and it melts all over the cookie sheets and is impossible to get off...)
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 19, 2006
These cookies were tasty. I changed the way the repipe said to form them though. Ours were slightly larger (not on purpose) and instead of making 1 strip in the shape of a candy cane, our candy canes were composed of 2 different color strips twisted together. To do this we simply left half of the dough in the bowl and used red food dye to color it red while leaving the other half of the dough white. We also ended up adding about a tablespoon or so more milk to the dough. Don't eat these cookies warm from the oven on the first day because we tried them and they weren't all that great. Instead, wait a day and they taste much less doughy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 9, 2006
Made some of the recommendations (i.e., 3 1/2 cups flour, ommitted almond extract). I pulverized the candy canes and mixed them in the dough. The canes need to be short - approx. 2 1/2 inches and a bit thicker. Put cookies on wax paper so they don't stick. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 5, 2006
Like most everyone, my Mother used to make these cookies, but do to time, she stoped. The recipe was lost for a period of time. I thought this was it, and made it and it well... was bad but the ggod news was that when I gave my Mother a cookie she spit it out and said I remember where I put the right recipe. here are the improvements..1 tsp of vanilla and pepermint extract (omit almond) 3 1/2 c flour 1/4 tsp of salt! now everything else is the same. I hope you find this correction, for these cookies are a Christams staple at our house now I have the right recipe.
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Cooking Level: Expert

Home Town: Annandale, Virginia, USA
Living In: Swansea, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 22, 2005
This is one of my favorite Christmas cookie recipes. My roommate loves them and I always double this recipe!
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Cooking Level: Intermediate

Home Town: Kingman, Arizona, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 15, 2003
I have been looking for this recipe. My sister emailed it to me to make for this upcoming holiday. These cookies my mom use to make when we were little. She stopped making them because it was a lot of work rolling them into candy canes. I had to beg and plead the last time. So I decided to make them for myself. I used them in my cookie press and made them in to wreaths instead. They turned out great. I wrapped them up and gave them with gifts to the people at work and they loved them. I am planning on making them again because they are all gone. I have my aunt placing orders for me to make them now...what did I start. :o)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 15, 2002
Ok, I just made these tonight. It took about an hour and a half to finish the batch. These were wonderfully tasty, especially with the peppermint candies. I also added peppermint extract and did not use vanilla or almond. I will add vanilla next time to see how that is. Also, next time I will roll the canes in the candies first then bake. I agree with others that it was rather difficult to get it to stick to the cookies. So tasty...can't wait to share with my daughters. Thanks!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 14, 2002
I will have to agree with DROOSMOM. These were awful! The dough was so sticky and flimsy, I had to add a bunch of flour and it still didn't help. Also, when trying to put the sugar/peppermint candies on top after baking, they didn't stick but just rolled right off. It did help to sprinkle on the mixture prior to baking but that didn't help these unflavorful cookies that came out looking like a 5 year old's art project. Cute idea, but not worth the effort.
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Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 21, 2001
This is a great recipe! It isn't too sweet, but has flavor. It was easy to prepare, the only thing that took time was making the candy cane shapes. I did only add about half the salt that the recipe calls for. I also found it easier to roll the dough in the candy cane mixture before rolling it out or cooking. It was just too messy to try to sprinkle it on when they were warm.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 6, 2001
I don't know what I did wrong, but this recipe was horrible! The dough was VERY sticky and hard to work with, even after adding about 3 cups more flour and refrigerating it! Also, these had a horrible taste, very salty, even with the candy and sugar on top! Kids wouldn't touch them! I will keep looking for a candy cane recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 15, 2001
Thank you! Every one loved these cookies at my family's Christmas reunion and at work. They were the best of all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 30, 2000
These cookies are very cute and tasty. The only downside is that it takes a bit of time to get all of the dough twisted and rolled into canes. I ended up mixing the two colors of dough together and just shaping it into canes. They looked great that way as well.
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