Thursday, December 1, 2011

Candy Cane Teacakes

Everyone likes Mexican Teacakes, or Sandies, which is what we used to call them growing up.  They are pretty fantastic made as Candy Cane Teacakes too! The addition of crushed candy cane, or peppermints, gives it crunch and a bit of a chewiness too.  Not exactly the same texture as the original, but delicious, fun and easy to make.

Sandies were the first recipe that I can remember making by myself. The recipe is a funny little thing, written in a paragraph form, which is kind of unusual.  It comes from this very old Better Homes & Garden Dessert Cook Book.  It's got to be over 40 years old, as I always remember this from my childhood. Our copy, which my Mom still has, had lots of stains and sticky splotches, so I was very happy to inherit my Grandma's pristine copy. 

This recipe would be an easy make ahead dough to keep in the fridge, or bake the cookies and freeze them, adding them to last minute holiday cookie platters for your neighbors, friends and family.

Makes about 3 dozen
1 cup butter
1/2 cup white sugar
1/2 cup crushed candy canes (about 6)
1 tsp peppermint extract, or vanilla
2 tsp water
2 cups flour

Preheat oven to 300 degrees F.

Cream the butter and the sugar, mix in the water and the extract. Slowly mix in the flour.  This takes a while by hand, as the dough is a stiff one.  It would go quickly in a mixer, just don't over beat.

Crush candy canes to a chunky powder.

Add crushed candy canes to the dough. Chill for about 20 minutes. Roll into 1" balls.

Bake for 20 minutes and cool slightly.  

You can roll the cookies in powdered sugar, or do as I did and just dust them liberally with powder sugar which is much quicker and easier.

Here's some other easy holiday sweets:
Chocolate Smothered S'mores
Easy Microwave Peanut Brittle
Fudge for Dummies

Lemon-Lime Basil Shortbread Cookies  ... this would be easy to make with other flavors too!

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