Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Candy Coated Candy Cane Cookies
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- #101648
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food coloring
2 tablespoons finely crushed peppermint candies or candy canes
2 tablespoons sugar
directions
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 degrees 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, then press together lightly and twist. Place on ungreased cookie sheet and curve top of cookie down to form handle of cane.
Bake for 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 (Total time will vary, cook or bake time is per batch).
added by
kmorales
nutrition data
Nutritional data has not been calculated yet.
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