Candy Lasses

Makes about 3 dozen

I can’t think of anything that tastes more like the holidays than Candy Lasses. These cookies have been a staple at every family holiday gathering I can remember, which is why I was a little surprised when I first realized that almost nobody I knew outside of my family had ever heard of them. This is the recipe that my grandfather developed and shared with us.

Cookies:

1/2 cup butter at room temperature

1/4 cup brown sugar

1/4 cup sugar

1 egg 

2 Tbsp. molasses

1/2 cup crushed candy cane

1 1/2 cup flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

Frosting:

2 cup powdered sugar

1/2 tsp. vanilla

1/4 tsp. peppermint extract

2 tsp. Crushed candy cane

2 Tbsp. butter at room temperature

Red food coloring

1-3 Tbsp. milk

Instructions:

1. Preheat the oven to 350°.
2. Cream the butter and sugars.
3. Mix in the egg and molasses.
4. Blend in dry ingredients.
5. Crush six full-size candy canes. Set aside 2 tsp. for the frosting and mix the rest into the cookie batter.
6. Drop by spoonful onto parchment-lined baking sheets. Bake for about 10 minutes.
7. Beat the 2 Tbsp. of butter until light and fluffy. Add in the powdered sugar, extracts, and 1 Tbsp. of milk. Add small amounts of milk until the frosting is spreadable, but still on the thicker side. Mix in 3 drops of red food coloring and the remaining crushed candy cane.
8. Once the cookies have completely cooled, frost lightly.