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PepperMint Candy Cane Cookies

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  • #12464

serves/makes:
  
ready in:
  2-5 hrs
Rating: 5/5

1 review

ingredients

1 cup margarine (softened)
1 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 egg
3 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
red food coloring

directions

Mix margarine, sugar, milk, extracts and egg together until blended well. Mix together flour, baking powder and salt; then gradually add and mix well.

Split the dough in half, putting one-half in one bowl, and one-half in another bowl. Add to 1-bowl of dough: 1 teaspoon red food coloring. Cover and put both bowls of dough in the refrigerator for about 2-hours.

For each candy cane, use about 1-Tablespoon of dough from each bowl (the red dough and the white dough). Individually roll the piece of dough to form about a 4-inch long rope. Place 1 red and 1 white rope side by side, gentle press tips together, then twist the two pieces. Place on ungreased cookie sheet and curve top of cookie down to shape like a candy cane.

Bake in 375 degrees F oven for 9 to 12 minutes, until white dough just begins to turn golden. Remove from oven, and immediately sprinkle with granulated sugar.

Option #2: You can prepare a candy sprinkle to use by finely crushing 6 candy canes in a food processor, mix this with 1/2 cup of sugar. Sprinkle on cookies immediately after removal from oven.

Option #3: Color the plain dough with green food coloring for red and green candy cane cookies

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nutrition data

Nutritional data has not been calculated yet.


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reviews & comments

  1. Baker REVIEW:

    At my office we have a Christmas In July party every year. I bought these cookies this year. They went so fast I didn't get a photo but they turned out really pretty with the crushed candy cane sprinkles.

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