FLAVORED CANDY CANE STICKS RECIPES

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CANDY CANE COOKIES III RECIPE | ALLRECIPES



Candy Cane Cookies III Recipe | Allrecipes image

Great Christmas cookie!

Provided by RAMB

Categories     Cookies

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 9 minutes

Yield 4 dozen

Number Of Ingredients 11

1 cup margarine
½ cup white sugar
½ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon red food coloring
½ cup peppermint candy canes, crushed
½ cup white sugar for decoration

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, CarbohydrateContent 12.9 g, CholesterolContent 3.9 mg, FatContent 3.9 g, FiberContent 0.2 g, ProteinContent 0.8 g, SaturatedFatContent 0.7 g, SodiumContent 70.6 mg, SugarContent 7 g

CANDY CANE COOKIES RECIPE - HOW TO MAKE CANDY CANE COOKIES



Candy Cane Cookies Recipe - How to Make Candy Cane Cookies 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.

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