CHRISTMAS COOKIES AND CANDY RECIPES

CHRISTMAS CANDY CANE COOKIES RECIPE - HOME COOKING MEMOR…

Provided by brandie

Number Of Ingredients 12

Ingredients

1 cup real butter
1 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Red food coloring gel
2 tablespoons finely crushed peppermint candies
2 tablespoons granulated sugar

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.

CHRISTMAS CANDY CANE COOKIES RECIPE: HOW TO MAKE IT

Christmas Candy Cane Cookies Recipe: How to Make It image

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

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup shortening
1/2 cup butter, softened
1 cup confectioners' sugar
1 large egg, room temperature
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup peppermint candy, crushed
1/2 cup sugar

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, FatContent 4g fat (2g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 11g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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