Despite being a holiday classic since the 17th century, candy canes aren't just for hanging on trees anymore. This festive season Allan Fruit Buddies candy canes are giving holiday sugar cookies a makeover. Find more creative candy cane recipes at www.canadasfavouritecandycane.com. Stained Glass Holiday CookiesIngredients:
1 box (128 g) coarsely crushed Allan Fruit Buddies, any flavour
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) butter, softened
1 tsp (5 mL) vanilla extract
2 1/2 cups (625 ml) all-purpose flour (approx.)
1/2 tsp (2 mL) baking powder
Beat sugar with butter, on medium speed, until light and fluffy. Beat in egg and vanilla until incorporated. Stir flour with baking powder and salt. Mix the flour mixture into the butter mixture, in two additions, just until combined. Knead dough lightly until smooth. Divide dough into two equal portions and form into disks. Wrap disks in plastic wrap; chill for 30 minutes.
Preheat oven to 375°F (190°C). Roll the dough out, on a lightly floured surface, 1/4-inch (5 mm) thick. Use holiday cookie cutters to cut out cookies. Arrange cookies, at least 1-inch (2.5 cm) apart, on parchment-lined baking sheets. Use smaller cutters or a paring knife to cut out shapes from the centres of the cookies (leave at least 1/4-inch (5 mm) borders around interior shapes).
Fill the cut-outs with candy cane pieces but don't overfill. Bake for 8 to 10 minutes or until golden around the edges and candy centres are evenly melted. Cool cookies completely on the baking sheet before lifting to allow centres to set. Cookies can be stored in an airtight container for up to 5 days. Makes about 3 dozen cookies (using 3-inch/8 cm cutters).