CANDY CANDY CANE RECIPES

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CANDY CANE COOKIES RECIPE - HOW TO MAKE CANDY CANE COO…



Candy Cane Cookies Recipe - How to Make Candy Cane Coo… image

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!

Provided by THEPIONEERWOMAN.COM

Categories     Christmas    baking    comfort food    dessert    snack

Total Time 1 hours

Prep Time 45 minutes

Cook Time 0S

Yield 24 servings

Number Of Ingredients 8

2

sticks salted butter, softened

1 c.

powdered sugar

1

large egg, room temperature

1 tsp.

vanilla extract

1 1/2 tsp.

peppermint extract

3 c.

all-purpose flour

1/2 - 1 tsp. red food coloring

3 candy canes, crushed, optional 

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 PUNCH RECIPE: HOW TO MAKE IT - TASTE OF HOME



Candy Cane Punch Recipe: How to Make It - Taste of Home image

Peppermint ice cream makes this creamy drink taste—and look—more like a dessert than a punch! I've mixed it many times for ladies' lunches and buffets. For a fun garnish, hang mini candy canes around the punch bowl or on cups. —Neva Schnauber, Ft. Collins, Colorado

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 3-1/2 quarts.

Number Of Ingredients 4

2 jars (12 ounces each) strawberry jelly
2 liters lemon-lime soda, divided
2 quarts peppermint stick ice cream
Miniature candy canes, optional

Steps:

  • In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls. Garnish with candy canes if desired.

Nutrition Facts : Calories 270 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 73mg sodium, CarbohydrateContent 48g carbohydrate (43g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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