 |
| Candy Cane Cookies |
 |
|
| Ingredients 1 cup sugar 1/2 teaspoon red food color 2 tablespoons finely crushed peppermint candies 2 tablespoons sugar 1 cup butter or margarine, softened 1/2 cup milk 1 teaspoon vanilla 1 teaspoon peppermint extract 1 egg 3 1/2 cups Gold Medal� all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Direcitons 1. 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. 2. Heat oven to 375�F. 3. Stir together peppermint candy and 2 tablespoon sugar; set aside. 4. 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; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. 5. Bake 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. Note: Candy sprinkles are optional, they taste fine without them. Using the sprinkles just adds a little color and zest. |
| These candy cane cookies take a little time and effort, but are well worth it. The kids love them. |
|
|
 |
 |
 |
 |