Sandwich #60–“Sugar Crack” Candy Cane Sugar Cookie Sandwiches

By 300 Sandwiches

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Remember I said I’m not allowed to eat sugar past 9 PM, for I turn into a hyped-up Gremlin and end up dancing and jumping around the apartment until well past E’s bedtime? Well, imagine how nutty I’ve become during the holiday season. I have eaten cookies for every meal during the twelve days of Christmas…yeup, even for breakfast. I haven’t gone to bed before midnight—and a 20 minute song and dance to Christmas carols—in days!

The other morning I wanted to do something with all of the leftover candy canes we had from our holiday party. I whipped up a recipe for chewy sugar cookies with crushed candy canes and marshmallow fluff. They’re basically Christmas crack sandwiches, and provide a stronger jolt than any cup o’ joe.

“Marshmallow fluff, huh?” E teased, looking at me disapprovingly after he returned home from CrossFit as I spooned out the fluff for the sandwich middles. “Like mother’s milk to you.”

After I popped one of the sandwiches in my mouth, I instantly felt my heartbeat start to increase. My pupils dilated. I was awake. It was crack all right. And it was only 8:45 am. “It’s better than an omelet, honey. Try one!”

“This is the exact thing you’re not allowed to eat past nine at night,” E declared as he took a bite. “Hell, I wouldn’t let you eat these past noon!”

I could only eat one. In my head I keep hearing Wilford Brimley talk about his ‘diabeet-us’ (sic).
2 1/2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 eggs
1 teaspoon vanilla extract
10 candy canes, crushed
1 cup marshmallow fluff

Preheat oven to 350 degrees. In a medium bowl, add the flour, baking power and salt. Whisk together and set aside. In a large bowl, cream the butter and sugar. Then add the eggs one at a time, and finally add the vanilla. Mix all until well blended. Next slowly add the dry ingredients to the butter and sugar mix in the large bowl. Mix all ingredients until just combined.

Place wrapped candy canes into a plastic bag, and gently crush with a rolling pin or mallot. Dump crumbles into a small bowl.
Spoon out about a teaspoon-sized dollop onto a greased cookie sheet (I make these smaller than a usual cookie, since they’re so sweet). Scatter crushed candy cane on half of your cookies (these will be the tops of your sandwiches) and bake for about 12-15 minutes. Remove from oven and place cookies on a cooling rack or a paper lined plate. Let cool completely. When done, scoop a dollop of marshmallow fluff on one side of a plain cookie, then cover with a candy cane-sprinkled one. Let set. Makes around 25-30 sandwich cookies.

Adapted from this goodness.

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