The View: Marjorie Johnson
Award-winning baker Marjorie Johnson visited The View with her Candy Cane Cookies Recipe and plenty of homespun charm. Rosie O’Donnell said that Marjorie is one of her favorite guests of all time. She collected more of her beloved recipes in the cookbook The Road To Blue Ribbon Baking.
The View: Marjorie Johnson Marriage
O’Donnell revealed that Johnson has been encouraging her to make healthy changes in her life for the 18 years that they have known one another. I’m sure Marjorie is happy that Rosie has made some healthy changes more recently.
Johnson also shared positive memories of her late husband, Lee, who passed away in 2013. The couple had been married for a stunning 67 years. “I just got a goldmine of a husband,” Johnson said.
The View: Marjorie Johnson Candy Cane Cookies Recipe Ingredients
“These cookies are two-toned,” Rosie said. Marjorie explained that you achieve this using red food coloring, and that a small amount will go along way. She also recommended investing in pastry cloth for baking projects like this.
- 1 1/2 cups Butter
- 1 tsp Vanilla Extract
- 1 Egg
- 1 tsp Baking Powder
- 1/2 tsp Red Food Coloring
- 1 1/2 cups Sugar
- 1/2 tsp Almond Extract
- 3 1/2 cups Flour
- 1/2 cup crushed Peppermint Candy
- 1/4 tsp Salt
Marjorie Johnson: The View Candy Cane Cookies Recipe Directions
- Preheat the oven at 350 F.
- Combine butter and 1 cup sugar with almond and vanilla extracts in the bowl of an electric mixer. Cream together until well mixed.
- Beat in the egg.
- Sift flour with salt and baking powder.
- Stir the flour mixture into the butter mix until combined.
- Divide dough into two parts. Blend the red food coloring into one of the portions.
- On a pastry cloth, roll 1 tsp from each section of dough into a four-inch strip about the thickness of a pencil.
- You will have a white strip and a red strip. Twist them together and place them on a baking sheet, turning one end to form the hook of a candy cane shape.
- Continue rolling strips for cookies one at a time. (Don’t roll them all first before twisting, because the dough will dry out.)
- Bake about nine minutes and let cookies cool on a metal rack.
- Combine crushed peppermint candy with 1/2 cup sugar. Sprinkle this over the cookies while they’re still hot.