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Post by Loupy on Nov 27, 2010 18:19:08 GMT -7
Candy Cane CookiesFrom the kitchen of Makayla Picture can be found @ www.bettycrocker.com/recipes/candy-cane-cookies/ Makes 4 1/2 dozen Ingredients: 1 Cup Sugar 1 Cup butter, softened 1/2 Cup Milk 1 teaspoon vanilla 1 teaspoon almond or peppermint extract 1 Egg 3 1/2 Cups all-purpose flour 1 teaspoon baking powder 2 Tablespoons Finely Crush peppermint candies 2 Tablespoons sugar
Directions Heat oven to 375 degrees. Mix sugar, margarine or butter softened, milk, vanilla, almond extract, egg, flour and baking powder ingredients together to make a cookie dough. Divide dough into halves. Add 1/2 teaspoon red food coloring to one half of the dough. For each candy cane, shape one teaspoon of dough from each half (colored and not colored), into four inch ropes by rolling the dough back and forth on a floured surface. Place one red and one white rope side by side: press together lightly and twist. Place on an ungreased cookie sheet. Curve the top of the cookie down to form the handle of the cane. Bake until set and very light brown, 9-12 minutes. Mix: 2 tablespons finely crushed peppermint candies 2 tablespoons sugar (Mix this together and sprinkle immediately over hot, baked cookies).
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Post by Loupy on Jan 1, 2017 22:22:16 GMT -7
CANDY CANE COOKIESFrom:Kathleen @ www.gonnawantseconds.com/These Candy Cane Cookies are a delicious holiday tradition! Peppermint or almond flavored sugar cookie dough, twisted into these charming cookies, will put a smile on everyones face! This is a classic Christmas cookie. And your family will have a blast making them…and eating them.Prep time: 30 min Cook time: 9 min INGREDIENTS 1 Cup (2 Sticks) - Unsalted Butter, at Room Temperature 1 Cup Confectioner's Sugar, Sifted 1 Large Egg 1 1/4 Teaspoons Peppermint Extract 1 Teaspoon Vanilla Extract 3 Cups All-Purpose Flour 1 Teaspoon Salt 1 1/2 Teaspoons Red Food Coloring
Instructions: In a medium mixing bowl, cream together the butter and sugar until light and fluffy. Mix in egg, peppermint extract and vanilla. Add in the flour and salt and mix well. Divide the dough in half and stir the red food coloring in half the dough. Shape both doughs into a disk and wrap in plastic wrap and refrigerate at least 4 hours. Preheat oven to 375 degrees. Line cookie sheets with silicone cookie mats or parchment paper. For each candy cane, pinch off a rounded teaspoon of each dough and roll into a rope, about 4 inches long. Place the red and the white ropes next to each other and pinch them together at the top. Twist the two doughs together then gently bend the top into a hook. Place directly on prepared cookie sheets. Bake in preheated oven 9-12 minutes or until cookies are set (do not brown or the cookies will be dry). When cookies are cool enough to handle, very carefully (they'll be super fragile) remove to a wire rack and cool completely.
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