CANDY CANE COOKIES
These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for years-since 1963 to be exact-and this version is based on the classic recipe from Betty's Cooky Book, so you know it's the real deal. If you're new to this cookie, we can promise that baking a batch of peppermint candy cane cookies will make for wonderful holiday memories. Twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes and sprinkle crushed peppermint candy on top to deliver tastes-like-Christmas flavor. With a yield of 54 servings, our Candy Cane Cookie recipe is perfect for giving as gifts (or reserve for household snacking).
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 54
Number Of Ingredients 12
Steps:
- 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.
- Heat oven to 375°F.
- Stir together peppermint candy and 2 tablespoon sugar; set aside.
- 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.
- 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.
Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg
CANDY CANE COOKIES
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
CANDY CANE COOKIES I
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
- Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
- Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g
CHRISTMAS CANDY CANE COOKIES RECIPE
Provided by brandie
Number Of Ingredients 12
Steps:
- In a large bowl, beat together butter, both sugars, both extracts, and egg on low, just until combined. Stir in flour, baking powder, and salt.
- Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.
- In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.
- Preheat oven to 350 degrees F.
- To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5″ rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they won't unravel.
- Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture.
- Move cookies to a wire rack to finish cooling.
CANDY CANE COOKIES
Plan ahead...needs to chill. Guests will have a merry time munching these mild mint cookies. The cute crunchy canes are easy to form once you color the dough--just roll into ropes and twist together.
Provided by Sweet Tooth8482
Categories Dessert
Time 47m
Yield 72 cookies
Number Of Ingredients 12
Steps:
- In a bowl, cream butter, shortening and sugars.
- Beat in milk, egg and extracts.
- Gradually add flour and salt.
- Set aside half of the dough.
- Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
- Wrap dough separately in plastic wrap.
- Refrigerate for 1 hour or until easy to handle.
- Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes.
- Place each green rope next to a white rope; press together gently and twist.
- Repeat with red ropes and remaining white ropes.
- Place 2 inches apart on ungreased baking sheets.
- Curve one end, forming a cane.
- Bake at 350° for 11-13 minutes or until set.
- Cool for 2 minutes; carefully remove to wire racks.
- (Recipe courtesy: Taste of Home's Quick Cooking Magazine).
CHRISTMAS CANDY CANE COOKIES
These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas. —Pat Schmeling, Germantown, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle., Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets., Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.
Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CANE COOKIES III
Steps:
- In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.
Nutrition Facts : Calories 89.8 calories, Carbohydrate 12.9 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 70.6 mg, Sugar 7 g
CANDY CANE COOKIES
Adorable and festive candy cane cookies! These delicious little cookie bites have hints of peppermint and white chocolate throughout every mouthful. Brighten up your Christmas Party trays with these delicious peppermint cookies.
Provided by Kayti Lavergne
Categories cookies
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F
- Cream together the butter, sugar, and egg. Add in both extracts and blend together.
- In another bowl, add flour, baking soda, and salt, stir dry ingredients together.
- Beat flour mixture into the wet ingredients, alternate adding in the milk.
- Finally, stir the crushed peppermint into the batter.
- At this point, you may separate the dough in half and color the dough with food dye if you want different colored dough.
- Roll the dough into 1 inch balls and roll the balls in a bowl of granulated sugar.
- Place on a ungreased baking sheet and bake for 8-10 minutes or until lightly golden brown.
- Pull the cookies out of the oven and let them cool on a baking rack for 2-3 minutes before pressing a Hershey's kiss into the top of the cookies.
Nutrition Facts : Calories 64 calories, Carbohydrate 9.9 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 2.5 grams fat, Fiber 0.2 grams fiber, Protein 0.8 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 1 cookie, Sodium 42 milligrams sodium, Sugar 5.1 grams sugar
CANDY CANE COOKIES
I don't know where this one came from but my high school cooking class. This was one of the cookies we made for the Christmas Dinner they had on the last day of school.
Provided by tasb395
Categories Dessert
Time 22m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Cream together butter and sugar until smooth.
- Beat in egg, vanilla and peppermint extract.
- Stir together flour, baking powder and salt.
- Alternately with milk add dry ingredients to creamed butter mixture. 3 dry, 2 milk. Until smooth and pliable.
- Divide in 1/2; blend food coloring into 1/2.
- Cover and chill for 4 hours or firm.
- Cut each into 48 pieces.
- With hands, gently roll one piece of each color into 4 inch rope. Place side by side and twist together.
- Put on cookie sheet, form a cane.
- Bake at 375 F for 12-15 minutes.
- Hints: Gently squish the ropes together and onto the cookie sheet, that way they stay together and don't unravel. Since I make 8 dozen each year, I make 2 batches of dough and add the food coloring to the milk of one dough, that way I don't have to over work the dough trying to get the color evenly mixed inches.
BUTTERY PEPPERMINT COOKIES
Buttery crisp cookies with the snappy taste of peppermint thanks to crushed candy canes!
Provided by Karlynn Johnston
Categories Dessert
Time 14m
Number Of Ingredients 9
Steps:
- Kick the tires and light the fires to 375 degrees.
- Cream together your butter and sugar until it's light and fluffy.
- Add in the egg and vanilla, mixing thoroughly.
- Beat in the flour, baking soda and salt.
- When that is done, mix in the crushed candy cane.
- Prepare parchment paper lined cookie sheets.
- Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet.
- Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
- Bake at 375 for 9-11 minutes, until golden brown.
- Cool on the sheets completely.
Nutrition Facts : ServingSize 36 g, Calories 129 kcal, Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 147 mg, Sugar 11 g
CANDY CANE COOKIES
These festive candy cane cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing. -Tammy Schenk, Harlowton, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 104mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CANE COOKIES
Provided by Food Network
Categories dessert
Time 1h10m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
- Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.
- Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.
CANDY CANE SUGAR COOKIES RECIPE BY TASTY
These pretty marbled cookies feature a red peppermint-flavored dough swirled with classic sugar dough for a cookie reminiscent of candy canes and peppermint candies. A roll in granulated sugar before baking gives the cookies a sparkly finish, perfect for a festive celebration.
Provided by Danielle DeLott
Categories Desserts
Yield 18 cookies
Number Of Ingredients 11
Steps:
- Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2-3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
- Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
- Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
- Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
- Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12-14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 22 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
CANDY CANE COOKIES
My kids loves it and I make them for Christmas and they wanted me to make a gathering again and it is so easy to make it and it is so delicious and tasty.
Provided by Lisa Johnson
Categories Cookies
Time 2h55m
Number Of Ingredients 8
Steps:
- 1. Beat sugar and butter in large bowl with mixer at medium speed until creamy. Beat in egg, vanilla and almond extracts. Mix flour and baking powder; stir into butter mixture. Divide dough in half; tint half with red food coloring. Wrap each half and refrigerate at least 2 hours. Divide each half into 32 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and bend 1 end to form candy cane shape. Place on ungreased baking sheets. Bake in preheated 350-degree oven for 8 to 10 minutes or just until set and lightly golden. Remove from cookie sheet; cool on wire racks. Store in airtight container.
CANDY CANE-CHOCOLATE COOKIES
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Categories Chocolate Dessert Christmas Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12-16
Number Of Ingredients 10
Steps:
- Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
- Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
- Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
- Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
- Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.
CANDY CANE COOKIES
Candy cane cookies are made with a classic shortbread cookie dough, seasoned with a bit of peppermint and vanilla extract. They're the sweetest Christmas treat!
Categories Christmas baking comfort food dessert snack
Time 1h
Yield 24 servings
Number Of Ingredients 8
Steps:
- Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium speed, beat until light and fluffy, 2-3 minutes. Add the egg, vanilla and peppermint extract and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed.
- Remove half of the dough from the bowl and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour (or overnight).
- Place the red food coloring in the bowl with the remaining dough. Mix on low to incorporate the coloring into the dough fully (add more food coloring until you reach your desired shade of red). Remove the red dough from the bowl, knead it a few times on a clean surface to incorporate all of the coloring completely, and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour.
- Line 2 large baking sheets with parchment paper. Preheat the oven to 375°F.
- Unwrap both pieces of dough and pinch off 1/2-tablespoonful pieces of each color. With the palm of your hand, roll each dough ball on a clean surface into a 5-inch long rope. (It's best to roll all of the white dough in one spot on your counter, and all of the red dough in another spot, so that the white pieces don't pick up any red dough left on the surface.) Place the ropes side by side and twist, pinching the tops and bottoms to stick together. Carefully transfer to the sheet trays and form into a candy cane shape. Continue to roll, twist and form all of the cookies. (If the dough starts to get too sticky, or difficult to roll without breaking, re-wrap it in plastic wrap and pop it back in the fridge for 15 minutes to firm up again).
- Bakes the cookies 12 minutes, or just until the white dough looks lightly golden. If decorating with crushed candy canes, sprinkle as soon as they come out of the oven. Let cool completely on the baking sheets. Store in an air-tight container in a single layer, between sheets of parchment paper, for up to 1 week at room temperature.
CANDY CANE COOKIES
Keep the kids busy during the Christmas holidays by making these festive candy cane cookies using a mixture of red and green food colourings
Provided by Liberty Mendez
Categories Snack
Time 44m
Yield Makes 12 large cookies
Number Of Ingredients 6
Steps:
- Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with non-stick baking parchment. Beat the butter and sugar together in a large bowl using a wooden spoon or in a stand mixer until soft, pale and fluffy, scraping down the sides of the bowl as you go.
- Tip in the flour, milk, vanilla bean paste and a pinch of salt, and mix everything together using a wooden spoon until you have a dough. Divide the dough into two pieces, and set one half aside. Divide that piece in half again. Colour one half with red food colouring gel and the other with green. They must be a dark, intense shade because they will lighten slightly as they bake.
- Roll golf-ball-sized pieces of the plain dough into 15 x 1cm sausages between your palms, then repeat with the red and green doughs. On a work surface, lay a plain dough sausage parallel to a red or green one. Join the bottoms together, then lightly twist along the length. Do this gently - don't be tempted to press them together or the colours may meld. One by one, carefully lift each twist of dough, place on one of the prepared trays and curl at the top to form a hooked candy cane. Repeat until all the dough is used (you should have about 12 canes), spacing them apart by about 5cm.
- Bake for 12-14 mins until set and slightly golden. Leave to cool slightly on the trays before transferring to wire racks to cool completely. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 238 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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CANDY CANE COOKIE TWISTS - SOBEYS INC.
From sobeys.com
3.1/5 (33)Total Time 1 hr 15 minsEstimated Reading Time 1 minCalories 230 per serving
- Preheat oven to 180°C (350°F). Line 2 baking sheets with parchment paper. In large bowl, using an electric mixer on medium speed, beat together butter and sugar until fluffy. In separate bowl, stir together flour, baking powder and salt. Stir half the flour mixture into the butter mixture until almost combined and dough starts to form. Blend in milk and peppermint extract completely, then mix in remaining flour mixture.
- Divide dough into 2 equal portions; place in separate bowls. Knead in drops of food colouring into 1 portion to attain a reddish colour. (Note: Green food colouring can be used instead.) Leave the second portion plain.
- Using mounded tablespoons of dough, roll each piece into a rope about 4-in. (10-cm) long. Make 18 red and 18 plain ropes. Pair 1 of each colour. Pinch together each pair at one end; twist the colours together. Roll each twist into a smooth rope, about ½-in. (1-cm) thick. Bend the ropes into candy cane shapes. Make 18 canes.
- Bake in batches on lined baking sheets, 12 to 15 min., until cookies begin to firm up and turn pale golden on bottoms. Cool on baking sheet 5 min. before transferring to wire rack to cool completely. Store in airtight container 2 to 3 days.
CANDY CANE COOKIES - TODAY'S PARENT
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KETO CANDY CANE COOKIES - MOUTHWATERING MOTIVATION
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Estimated Reading Time 11 mins
- In a large bowl, beat together your butter and sweetener until light and fluffy. Add your egg and extracts and beat once more until combined.
- In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
- Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
CANDY CANE COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 3 hrs 5 minsServings 30
- In a small bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer fit with a paddle attachment and set on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg, peppermint, and vanilla and beat to incorporate. Reduce the mixer’s speed to low and blend in the flour mixture one-third at a time.
- Turn the dough out onto a lightly floured surface and knead a few times. Roll it into a ball and flatten into a disk. Halve the dough. Wrap one portion in plastic and halve the other portion. Use the food coloring to tint one portion of the remaining dough red and the other green. Cover each with plastic and refrigerate all the dough portions for 2 hours.
- Heat the oven to 350°. Line two baking sheets with parchment paper. Scoop and roll teaspoon-size portions of half the plain dough into balls and place on a plate. Repeat with the red dough. To make each candy cane, roll a ball of the plain dough into a 5- to 6-inch tube. Repeat with a ball of red dough. Arrange the two pieces side-by-side, then gently twist them together and pinch the ends. Transfer the dough to a prepared baking sheet and shape into a candy cane. Repeat with the remaining dough portions, spacing them 2 inches apart (you should have enough to make about 15 cookies).
- Bake the cookies until set and lightly golden on the bottom, about 10 minutes. Let the cookies cool completely on the baking sheets. Repeat the shaping and baking steps with the remaining plain and green dough.
CANDY CANE COOKIE TWISTS | FOODLAND
From foodland.ca
3.1/5 (33)Calories 230 per servingTotal Time 1 hr 15 mins
- Preheat oven to 180°C (350°F). Line 2 baking sheets with parchment paper. In large bowl, using an electric mixer on medium speed, beat together butter and sugar until fluffy. In separate bowl, stir together flour, baking powder and salt. Stir half the flour mixture into the butter mixture until almost combined and dough starts to form. Blend in milk and peppermint extract completely, then mix in remaining flour mixture.
- Divide dough into 2 equal portions; place in separate bowls. Knead in drops of food colouring into 1 portion to attain a reddish colour. (Note: Green food colouring can be used instead.) Leave the second portion plain.
- Using mounded tablespoons of dough, roll each piece into a rope about 4-in. (10-cm) long. Make 18 red and 18 plain ropes. Pair 1 of each colour. Pinch together each pair at one end; twist the colours together. Roll each twist into a smooth rope, about ½-in. (1-cm) thick. Bend the ropes into candy cane shapes. Make 18 canes.
- Bake in batches on lined baking sheets, 12 to 15 min., until cookies begin to firm up and turn pale golden on bottoms. Cool on baking sheet 5 min. before transferring to wire rack to cool completely. Store in airtight container 2 to 3 days.
CANDY CANE COOKIES - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
Ratings 1Category Christmas Cookies, Cookies, SnacksServings 30Estimated Reading Time 5 mins
- Divide dough into two. Stir food colouring into one half. If you are making green/white or red/white candy canes leave the other half uncoloured. If you are making red/green candy canes you will need to colour both halves of dough. Keep adding food colouring (and mixing well) until you reach desired colour. Wrap each section in saran wrap and refrigerate for at least 2 hours.
- Take a small portion of each colour of dough out of the refrigerator. Pick a colour and get started!
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From laurenslatest.com
Cuisine AmericanTotal Time 24 minsCategory Cookies, DessertCalories 113 per serving
- Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray, line with parchment paper or use silicone baking mat and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into the mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of the bowl and mix again briefly. Stir in crushed candy canes.
- Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
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From lovefromtheoven.com
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From cleverlysimple.com
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From yummyhealthyeasy.com
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