Candy cane cookies

I’m away from home for the Holidays this year and that means I’m unable to experience the same Christmas I’ve been known growing up.

Although, I would much rather be home because I’m going to miss out on so many of the things I love about the Holidays this year like the desserts, the turkey and time with family and friends, I’m going to make the best out of my time away.

And writing, posting and editing the photos for my posts have definitely been helping me deal with my time away.

I mean, it’s just not the same with out all the traditional Festive foods I’m used to!

But that also means that I’m going to be able to try all sorts of new things here and experience Holidays in Asia for the first time in my life!

On that note, I have to go out to explore the city now, so I’m going to leave you with these delightful candy cane cookies and talk to you all later! 🙂

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Candy cane cookies recipe

Ingredients (makes 12)

• 1/2 cup sugar
• 3/4 cup coconut oil or butter softened
• 1/2 teaspoon peppermint extract (you may substitute with vanilla)
• 1 egg
• 1 1/2 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup chopped candy cane or peppermint Hershey kisses  

Method:

1. Cream the sugar and coconut oil together in a large bowl until creamy. Whisk in the peppermint/vanilla extract and egg.  
2. Sift in the flour, baking powder and salt. Stir until combined. Mix in the candy cane or chopped peppermint kisses.  
3. Roll the dough into 12 golf ball sized balls and place them onto a lined cookie sheet 2″ apart. Press the dough balls down slightly. You may roll out the dough on a floured surface and cut out shapes with cookie cutters instead if you wish.
4. Bake at 350F for 10 – 12 minutes until the bottoms are lightly browned. Let cool.