Candy Cane Cookies

1. 1

   First, take all that butter and sugar, cram it in a mixer, and cream it together.

2. 2

   Scrape all the butter/sugar gunk down the sides of the bowl, then add the eggs and honey. Scrape again (just scrape every time you add something, you're a common sense kind of reader, you can figure this stuff out), then add the vanilla.

3. 3

   Mix the dry stuff (flours, salt and baking soda) in a separate bowl, then mix it in with the creamy sugarbutter just until they're combined.

4. 4

   Next, crush up the candy canes. Put them in TWO plastic bags and roll them over with a rolling pin until they're pellet-sized. You don't want them to end up as dust, but you don't want them to be huge either.

5. 5

   Add the candy cane pieces to your dough.

6. 6

   Refrigerate the dough for an hour.

7. 7

   Preheat your oven to 335, then take the dough out of the fridge and cut it into discs about 1/2 an inch thick. Put the discs on a baking sheet lined with parchment.

8. 8

   Bake for 10 to 12 minutes, until the edges are just barely brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.