Lensbaby recently had a great sale on their tilt shift lenses, so I picked up a Sweet 35 Optic. The lens does not communicate electronically with the camera body, so you have to adjust the settings and focus manually. Needless to say, there is a bit of a learning curve and it’s quite challenging to get the focus just right, but I’m having a lot of fun experimenting with it!
We made these cookies on Christmas Eve in preparation for Santa’s arrival. 😀 They are my favorite combination of crunchy yet slightly chewy and the light mint flavor adds a festive touch. These would be a great way to use up any extra candy canes you may have, or you can bookmark this recipe for next year’s holiday season!
Peppermint Swirl Cookies (from Cook’s Country)
makes about 4.5 dozen
3 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
2 sticks softened unsalted butter
1 cup sugar
1 large egg
1 tsp vanilla extract
1 tsp peppermint extract
1/2 cup finely ground peppermint candies (about 20 mini candy canes… use a food processor to grind them)
red food coloring (we used four drops)
red sugar sprinkles (optional)
1. Whisk together flour, baking powder, and salt in a bowl. Beat butter and eggs in a separate bowl with an electric mixer on medium-high speed until light and fluffy. Beat in egg. Slowly add flour mixture while mixing on low speed. Remove half of dough and reserve. Add vanilla and peppermint extracts, pulverized candy, and food coloring to remaining dough and mix until combined.
2. Place reserved dough half between two sheets of parchment paper and roll into an 8×14 inch rectangle. Repeat with peppermint dough. Stack the peppermint dough on top of the plain dough and press lightly to adhere. Roll dough into a log with the long side facing you. Cover in plastic wrap and refrigerate for at least two hours.
3. Preheat oven to 375 degrees. Line baking sheets with parchment paper or Silpat liners. Slice chilled dough into 1/4 inch rounds and place them one inch apart on the cookie sheets. Add sprinkles if desired. Bake for 12-14 minutes until edges are a light golden brown. Cool for ten minutes on the baking sheets, then transfer to a wire rack to cool. Enjoy!
Happy monday to you! 🙂