While thumbing through my latest Taste of Home magazine, I came upon a great Candy Cane cookie recipe! Also they have a wonderful candy recipe, but enough of talk lets get down to cookie making!
Candy Cane Cookies
This recipe will make about 3 dozen and takes about 10 minutes to cook, ahhh I can smell the faint smell of peppermint drifting through the house as I type!
1 cup butter softened
1 cup confectioners sugar
1 -1 /2 tsp almond extract
2 -1/2 cups all purpose flour
1 tsp salt
Red food coloring
1/2 cup crushed peppermint candy canes
1/2 cup sugar
In a small bowl, cream butter and confectioners sugar until light and fluffy.
Beat in egg and extract
Combine flour and salt, gradually add to creamed mix and mix well
Divide dough in half, add 6-7 drops of food coloring to one half.
Shape tablespoons of each color of dough into 4 in ropes
Place ropes side by side, lightly press ends together and twist
Place on ungreased baking sheets, curve to canes
Bake at 375 for 9-12 minutes until lightly brown. Combine crushed candy canes and sugar immediately sprinkle over cookies. Cool for 2 minutes before removing from panes to wire racks to cool.
Now if you don't have that much time, then try the second easy quick version of the same cookie!
Second Version of Peppermint candy cane cookies
1/2 tube refrigerated sugar cookie dough, softened
2 tablespoons all-purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring
In a large bowl, beat the cookie dough, flour and extract until smooth. Divide dough in half; mix food coloring into one portion.
Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1 teaspoon of red dough into a 6-in. rope. Place ropes side by side; press together lightly and twist.
Place on an ungreased baking sheet; curve top of cookie to form handle of cane. Repeat with remaining dough, placing cookies 2 in. apart on baking sheets.
Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks. Yield: 3 dozen.
Merry Christmas! Enjoy!