Welcome to Love Food, Will Share where I hope I can inspire you to make delicious and nutritious meals in your kitchen. It has been a dream of mine for over three years to start a food blog, I am so happy this day is here. I enjoy cooking and often share my recipes with family and friends, and now I will share them with you!
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My first set of posts will be, Twelve Days of Christmas Treats. I have put together some simple and delicious treats for you to make and share with friends and family this holiday season. Day 1 of the Twelve Days of Christmas Treats is Peppermint Sugar Cookies. These cookies are light and crisp and the peppermint candy canes add a festive touch.
- 1 cup shortening
- 1-1/2 cups sugar
- 2 Eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- Dash salt
- 1 package (11-1/2 ounces) chocolate, melted
- 6 candy canes, crushed
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm.
- Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
- Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set.
- Note: You can sprinkle these cookies with cookie decorations in place of candy canes.
I would recommend dipping about 6 cookies at a time, then adding the crushed candy canes. You don’t want the chocolate to set before you get the candy canes added.
I used red chocolate in the recipe. If you can’t find the red chocolate (I bought mine at Fleet Farm), you can use white almond bark and add some red food coloring to make it red or you have the option to just use white or milk chocolate.
Please take a moment and give me comments and feedback below, it would be greatly appreciated.