Sarah Sundin's Candy-Cane Cookies

Sarah Sundin is the author of six historical novels, including In Perfect Time (Revell, August 2014), plus a novella in Where Treetops Glisten (WaterBrook, September 2014). Her novel On Distant Shores was a double finalist for the 2014 Golden Scroll Awards. In 2011, Sarah received the Writer of the Year Award at the Mount Hermon Christian Writers Conference. Sarah lives in northern California with her husband and three children. When she isn’t ferrying kids to tennis and choir, she works on-call as a hospital pharmacist and teaches Sunday school and women’s Bible studies. You can find her at

Sarah's Latest Book Release: Where Treetops Glisten 

The crunch of newly fallen snow, the weight of wartime. Siblings forging new paths and finding love in three stories, filled with the wonder of Christmas.

Turn back the clock to a different time, listen to Bing Crosby sing of sleigh bells in the snow, as the realities of America’s involvement in the Second World War change the lives of the Turner family in Lafayette, Indiana.

In Sarah Sundin’s novella I’ll Be Home for Christmas, World War II fighter pilot Lt. Pete Turner is running on empty, but coming home for Christmas doesn’t help him fill his tank. When he encounters a precocious little girl in need of his friendship, can he convince her widowed mother, Grace Kessler, that he’s no longer the bully she once knew? And will Pete’s Christmas gift fill the empty places in their hearts?

The stories in Where Treetops Glisten are bound together by the Turner siblings’ Grandma Louise, who loves to bake. Despite wartime shortages and rationing, she makes Christmas cookies a priority! Linnie Kessler, the six-year-old daughter of my heroine, is very fond of the famous candy canes from Glatz Candies in Lafayette, Indiana (now called McCord’s), so she’d adore these candy-cane cookies. My family certainly does! This is always a fun recipe to make with kids—they love rolling out the ropes. Purchase the book HERE. 

Sarah's Candy-Cane Cookies

1 egg
1 cup butter, softened
¾ cup sugar
1 teaspoon peppermint extract
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking powder
¾ teaspoon red food coloring
Red sugar sprinkles
Egg white

Beat together first five ingredients until fluffy. Add flour and baking powder, and beat well. Divide dough in two equal portions. Mix food coloring into one portion. Refrigerate for 1 hour.

Preheat oven 375˚. For each cookie, roll 1 teaspoon of each color dough into 4-inch ropes. Twist one red and one white rope together, bend into candy cane shape, and place on ungreased cookie sheet. Brush with egg white and sprinkle with red sugar sprinkles. Bake at 375˚ for 8-10 minutes. Makes about 36 cookies.

No comments:

Post a Comment