CANE SUGAR COOKIES RECIPES
CANDY CANE COOKIES RECIPE - BETTYCROCKER.COM
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 Betty Crocker Kitchens
Total Time 6 hours 0 minutes
Prep Time 40 minutes
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 , CarbohydrateContent 11 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 45 mg
CANDY CANE SUGAR COOKIES | BETTER HOMES & GARDENS
Kids love decorating these holiday cookies with crushed red candy and bright white frosting.
Provided by Better Homes & Gardens
Prep Time 30 minutes
Yield 6 to 7 dozen, 2-inch cookies or 4 dozen, 4-inch cookies
Number Of Ingredients 11
Steps:
Nutrition Facts : Calories 73 calories, CarbohydrateContent 9 g, CholesterolContent 16 mg, FatContent 4 g, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 66 mg, SugarContent 4 g
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Kids love decorating these holiday cookies with crushed red candy and bright white frosting.
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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
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- 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.
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