HEY GUYS! Remember when I bought that ravioli stamp, asked that you buy it too, and PROMISED you that it wouldn’t be a single use kitchen tool? Well, if you did invest, have I got a treat for you. But before we pass through the seven levels of the Candy Cane forest, let’s catch up. Or maybe skip down to the recipe, make these delicious cookies and cup of coffee/tea/cocoa for yourself and then lets catch up. Whichever works best for you.
Over here we kind of went from “oh Thanksgiving is in a few days, better make pie” to full on deck the halls mode in what felt like a shorter time than it took Buddy the Elf to travel from the North Pole to NYC (which, is like 15 seconds in the film). Real quick before Christmas talk, I have a new favorite Thanksgiving tradition for you. Please for the love of all young girl meets noble steed nostalgia, watch National Velvet on Thanksgiving. Because, hello, THE PIE. He’s a dream. And his name is perfectly themed for the holiday. I don’t even like horses, but my heart beats along with Pie’s during the final lap of the Grand National. Also, am I the only kid who watched this in the 90s thinking it was an old movie from like gasp the 80s? Hello 1944. Okay, now we’re done with Thanksgiving talk.
We got our Christmas tree the weekend after Thanksgiving (oops, sorry, I know I said I was done with the T day talk). He’s a Charlie Brown-esque shrub with giant battery powdered light bulbs…and not much else because I’m pretty sure one more bobble would cause him to have a weeble-wobble effect. And yes, our tree is a he. His name is Freetree. Because, if you couldn’t guess, he was free (and not because we cut him down in Central Park). And he’s potted, so our plan is to plant him at the cabin after we’re done with the holidays. Although, the ground will probably be frozen and covered with a blanket of that white pillowy stuff…so we’ll see how well that plan goes.
We went to one of Jesse’s oldest friend’s wedding last weekend (oldest as in they’ve known each other since 1st grade not oldest as in the groom was 70 years old). And basically no one can get ever get married now because it was just too perfect. You know, twinkle lights in an old barn perfect. Oh and they made a wedding crossword puzzle, SO YOU KNOW I LOVED THAT. Oh and their vows. I ugly sobbed. Anyways, we had a lovely time.
So here we go. Off through the seven levels of the Candy Cane Forest to make our first batch of Christmas cookies. Didn’t splurge on that ravioli stamp like I highly suggested to months ago? That’s okay. I’m sure these dippers will taste delicious in whatever shape you cut them in. Buuuut the squares give me all the Pepperidge Farm Chessman feels. Also, real talk. I think I’ve mentioned that I do not have a glamourous instagram worthy kitchen with marble counters and SO MUCH DAMN light. So you can probably tell from some of the above pictures my dirty little secret – I usually photograph in our living room…on $5 goodwill TV trays layered with marble tiles from Home Depot. Keepin’ it real around here.
Candy Cane Shortbread Dippers
1 1/4 cup all purpose flour
1/2 cup powdered sugar
8 tablespoons butter
1/2 teaspoon vanilla extract
2 tablespoons almond milk or milk of your choice
pinch of salt
1 cup dark chocolate, melted
1/2 cup candy cane, chopped
Preheat oven to 350°
In a medium size mixing bowl, whisk together flour, sugar and salt. Cube butter and cut into flour mixture using a pasty knife. Once you have pea sized crumbs, add vanilla and milk. Use a spatula or your hands to bring the dough together. Dough should be smooth and slightly sticky.
On a well floured surface, roll out dough until 1/4 inch thick. Then using the ravioli stamp (or whatever cookie/biscuit cutter you have laying around OR even just a knife OR round glass) cut your cookies. Gather scraps, roll out and continue process until all the dough has been used up. Place cut cookies on a parchment lined baking tray. Bake at 350° for 15-18 minutes or until just golden brown on the edges.
Time to crush your candy canes! I used a ziplock baggie and a hammer* after a can of pumpkin proved to be inadequate for my giant candy canes. Anyways, smash up your candy canes in whatever way you see best. You get the idea. Once cookies have cooled, melt chocolate (I just used the microwave because I’m not fancy, but a non stick pan over a pot of boiling water also works well) and dip half the cookie in. Sprinkle candy cane on the chocolate dipped side. Repeat for all your shortbread cookies. Allow them to cool completely, you may want to pop them in the fridge to harden up the chocolate. Yields 24 ravioli sized cookies.
*I actually enlisted Jesse for this. After announcing that smashing up the candy canes was “just too much fun”, Jesse also decided that the hammer was his new favorite baking tool. I can’t wait to see what he
whips smashes up next.