It's a winning combination at Christmastime. We're talking Candy Cane Cookies. And cookbook author Sally Sampson says she's got a recipe that doubles the candy cane count! Sally told Tonia's Kitchen that not only do the cookies contain candy canes, but they're shaped like them too. Sally says she combines basic sugar cookie ingredients with a half-cup of crushed candy canes. She shapes the dough, covers in parchment paper and then refrigerates them for at least two days, Sally then bakes the dough up at 375-degrees, then cools and serves. Anyone who eats one, will get in the holiday mood, then ask for seconds!
