Candy Cane Cookie

1 cup soft butter
1 1/2 cups white sugar
Cream well

Add
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder

Mix again

Add
2 3/4 cups flour and mix just until flour is incorporated.

Gently stir in
Andes peppermint pieces (1/2 of the bag)







Bake 8 minutes at 375 degrees. Let cool on cookie sheet then move to wire racks.

Makes 32 cookies.

Do not over-mix your flour.

Place on cookie sheet and bake.


Reader's Digest published this recipe in December 2010 as the number one cookie recipe in America (Easy Sugar Cookie). It is a fabulous cookie. I had the idea to add the peppermint pieces and turn it into my own holiday creation. These cookies have received some rave reviews. They are a very soft, tasty cookie. You can find the Andes pieces at Christmas time.
Also, I'm very excited to announce that this cookie won the UV magazine cooking contest. They get to be featured in the Utah Valley magazine.
http://blog.uvmag.com/wp-content/uploads/2012/01/Picture-3.png.

So sad! There is a typo in the UV Mag recipe.  It should be 1-1/2 cups sugar.