Search the entire site for recipes

Search for :

Christmas Candy Canes
Christmas Candy Canes Category:     Holiday 
Views:     354 
Ratings:    
Comments:    
Ingredients And Procedures

1/2 cup granulated sugar

1/2 cup crushed peppermint candy canes

or hard peppermint candies 1/2 cup (1 stick) salted butter or

margarine, at room temperature 1/2 cup plain or butter-flavored shortening

1 cup confectioners' sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

2 1/2 cups all-purpose flour

1/2 teaspoon liquid red food coloring

Adjust two racks to divide the oven into thirds. Preheat the oven to 375 degrees. Have ready two ungreased baking sheets. In a small bowl, mix the sugar with the crushed candy; set aside.

In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 minutes. With the mixer at medium-low speed, gradually add the flour, beating just until blended. Remove half of the dough from the bowl and set aside on a sheet of waxed paper. To the dough remaining in the bowl, add the red food coloring and beat until evenly colored. (At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding.)

For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough. Roll each scoop between the palms of your hands to make a 4-inch rope. Twist the ropes together and shape into a candy cane. As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1 inch apart.

Bake for about 9 minutes until firm to the touch and barely golden. Reverse the baking sheets on the racks and from front to back once during baking. The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture. With a wide turner, immediately transfer the cookies to wire racks to cool completely.

Store in a tightly covered container, separating the layers with sheets of waxed paper.

Rate this recipe!
Send this recipe to your friends
Comments
Post a comment
Enter Your Name:

Email (Required) :

Confirm Email (Required) :

Website:

Your comment (Required):



Submit Your Own Recipes

Most Popular Recipes
Herring Salad with Apples, Dill Pickles, and Horseradish
Brown Rice Bread
Artichoke Croustades
ARMADILLO EGGS
Ground Beef with Spaghetti Parmigiana
Almond Butter Coffee Cake
Apricot & Cucumber Soup
Halloween Hash
Green Corn Tamales
Ground Beef Turnovers
Gulai Merah (Red Short Ribs Of Beef)
Spinach with Bechamel
Achara Zuke (Turnips in Vinegar Dressing No. 36)
Creole Bouillabaisse
Artichoke Bottoms with Bay Scallops
Artichaud Dieppoise!
Halfway House Pot Roast
Ground Beef/Eggplant Casserole
Mango & Tamarind Chutney
Assam Spicy Shrimp

Top Rated Recipes
0Cajun Stuffed Pistolettes
Cranberry Banana Bread
Lamb& Grilled Onion Taco w/Fresh Mint &Tomato Salsa (Gc)
Lanza's Lumaconi
Apricot Raisin Spread Davis
Brazilian Iced Chocolate Coca-Cola
Eli Gold's Barbecued Shrimp
Hot Shoestring Potato Salad
Apricot & Cucumber Soup
Arame-Stuffed Mushroom Caps


Twitter








Link Directory | link directory | GeekySpeaky: Submit Your Site! | Blog Matter

Copyright © 2004-2017 Sean Noble, All rights reserved
Read our Disclosure Policy