This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
PepperMint Candy Cane Cookies
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- #12464
serves/makes:
ready in:
2-5 hrs
2-5 hrs
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
added by
ackerman
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 15, 2013
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.