Last Friday’s events in Newtown, Connecticut had hit a hard knot in my stomach and broke my heart into millions of pieces. Being a new parent, I was deeply saddened by the news and held my sweet daughter a little bit tighter ever since then. Plus, I have been super emotional with this second pregnancy and any little thing can trigger a river of tears from me, too. As a mother you know that every moment that you spend with your child is absolutely precious, and I can’t fathom having to say goodbye to my children before I pass. No parent should ever have to go through this.
I send out my deepest condolences to all those affected by the tragedy and dedicate this cookie post as a tribute to the victims, families and the community of Newtown, Connecticut. It’s hard to understand how such a tragedy could ever occur to those sweet innocent children and brave teachers.
Want to do something for the Newtown Community? You can donate to Newtown Youth and Family Services. According to their website, Newtown Youth and Family Services, Inc. is a “licensed, non-profit, mental health clinic and youth services bureau dedicated to helping children and families achieve their highest potential. NYFS provides programs, services, activities, counseling, support groups and education throughout the Greater Newtown area.” All donations made to them are going to go back to those affected by the tragedy at Sandy Hook. Make a donation to their website here.
My heart and thoughts and prayers continue to be with the community of Newtown, Connecticut. We will all move forward, but we will not forget.
Adapted from Stick A Fork In It
Ingredients: 3/4 cup granulated sugar 1/2 cup butter, room temperature 1 egg, room temperature 1/2 teaspoon vanilla extract 1/8 teaspoon peppermint extract 1 2/3 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup crushed candy canes Garnishment: 1/4 cup crushed candy canes 1/4 cup sanding sugar (whatever color desired) or granulated sugar
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mat. In the bowl of the stand mixer, cream the sugar and butter on medium speed until light and fluffy. Add the egg, vanilla and peppermint extract. Scrape down the sides as needed. Reduce speed to low and add flour, cream of tartar, baking soda, and salt. Mix until well combined. Fold in the 1/4 cup of the crushed candy canes. In a small bowl, combine the colored sanding sugar or granulated sugar with the remaining crushed candy canes in a separate bowl. Using a small cookie scooper, scoop about 1 tablespoon and roll in sugar/candy cane mixture to coat. Place cookies 2 inches apart on prepared cookie sheets. Bake 9 to 10 minutes, or until edges are lightly browned. Cool for 1 minute on cookie sheets, then transfer to cooking racks. Yield: 1 1/2 dozen
Review: This is a step up from your typical snickerdoodle cookie garnished with candy cane bits. It’s perfect for the holidays. Cherish your loved ones a little more than yesterday and enjoy each moment like it’s your last because saying goodbye is absolutely the hardest thing to do.
Special thanks to the group that made this event possible: Hezzi-D’s Books and Cooks, The Red Headed Baker, Real Housemoms, Crazy for Crust, Something Swanky, Life After Laundry, Two Kids Cooking, Frugal Foodie Mama, The Doctorate Housewife, Heather’s French Press, Operation Dinnertime, Lovely Pantry, What’s Cooking Love?, Cupcakes and Kale Chips, Occasionally Crafty, Pint Sized Baker, Pineapple and Coconut, Wine & Glue, Lemonsforlulu, A Sweet Baker, Mom On Timeout, The Freshman Cook, Sweet Twist of Blogging, A Family Feast, Julie’s Eats & Treats, Eat at Allie’s, Here Comes the Sun, The Kitchen is My Playground, Just My Crazy Kitchen, The Sweet Chick, The Tasty Fork, Wholly Delicious Dishes, Chocolate, Chocolate and more , Yours and Mine ARE Ours, Kitchen Meets Girl, Daily Dish Recipes, Sweet Bella Roos.