COOKIES AND CANDY RECIPES
CANDY CANE COOKIES I RECIPE | ALLRECIPES
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, CarbohydrateContent 30.4 g, CholesterolContent 35.8 mg, FatContent 16.9 g, FiberContent 0.7 g, ProteinContent 3.3 g, SaturatedFatContent 7.2 g, SodiumContent 254.8 mg, SugarContent 10.4 g
CANDY COOKIES RECIPE - BETTYCROCKER.COM
Satisfy your candy fancy with candy-topped chocolate cookies.
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In medium bowl, stir butter, chocolate and powdered sugar with spoon. Stir in egg. Stir in flour, baking soda and salt. Cover and refrigerate dough at least 15 minutes but no longer than 30 minutes.
- Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
- Bake 7 to 9 minutes or until almost no indentation remains when touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Immediately top with candies (candies will melt slightly).
Nutrition Facts : Calories 90 , CarbohydrateContent 12 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 95 mg, SugarContent 6 g, TransFatContent 0 g
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