Two little girls, parents trailing behind, arms full of holiday baking, and lots of noise. Sorry, lots of singing. My girls took it upon themselves to go carolling to our neighbours last year. And while The Monster at one point this month suggested getting an iPod and just playing that as we walked instead, we are already planning this year's carolling.
2. Whip the butter with an electric mixer for 2-3 minutes until fluffy. Add the peppermint extract. Then gradually add the sugar and whip for 2 minutes more.
3. While the butter is whipping put the flour and salt in a separate, large bowl. Whisk gently a few times to incorporate the salt. Gradually add the flour until well incorporated. Pat all the dough into an even layer in the prepared pan. Pat down firmly.
4. Bake for 22-25 minutes until the edges are lightly golden. Let cool for 10 minutes then cut into 16 rectangles or 32 squares. If you don’t cut them while warm you won’t be able to cut them at all.
5. Once the cookies are cooled completely mix together the icing sugar and water/milk for the glaze. Stir until smooth. Drizzle over the cookies then sprinkle the crushed candy cane on top.
(recipe for Chai-Spice Pistachio Bark next week)
