Recipes from Maria's Kitchen

Candy Cane Cookies


Prep Time: 40 mins
Total Time: 6 hrs
Yield: Servings 54

Hooked on traditional holiday baking? These candy cane twists are Christmas classics

Ingredients:

1 cup sugar

1 cup butter or margarine, softened

1/2 cup milk

1 teaspoon vanilla

1 teaspoon peppermint extract

1 egg

3 1/2 cups Gold MedalT all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon red food color

2 tablespoons finely crushed peppermint candies

2 tablespoons sugar


Directions:

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. Heat oven to 375ºF.

3. Stir together peppermint candy and 2 tablespoon sugar; set aside.

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. 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.

Tip:
To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.




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