Candy Cane Cookies

Candy Cane Cookies
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Cook Time
6 min
Cook Time
6 min
Ingredients
  1. 1
  2. cup sugar
  3. 1
  4. cup butter or margarine, softened
  5. 1/2
  6. cup milk
  7. 1
  8. teaspoon vanilla
  9. 1
  10. teaspoon peppermint extract
  11. 1
  12. egg
  13. 3 1/2
  14. cups Gold Medal® all-purpose flour
  15. 1
  16. teaspoon baking powder
  17. 1/4
  18. teaspoon salt
  19. 1/2
  20. teaspoon red food color
  21. 2
  22. tablespoons finely crushed peppermint candies
  23. 2
  24. tablespoons sugar
Instructions
  1. 1 Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
  2. 2 Heat oven to 375ºF.
  3. 3 Stir together peppermint candy and 2 tablespoon sugar; set aside.
  4. 4 For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  5. 5 Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
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