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Candy
Cane Cookie Recipe
Makes about 4-1/2
dozen
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Although modern technology has made candy canes
accessible and plentiful, they’ve not lost their purity and simplicity as a
traditional holiday treat. Here they are atop a delicious cookie. |
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1-1/2 cups powdered sugar |
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1-1/4 cups butter, softened |
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1 teaspoon peppermint extract |
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1 teaspoon vanilla |
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1 egg |
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2-3/4 cups all-purpose flour |
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1/4 teaspoon salt |
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1/3 cup finely crushed red and white
peppermint candy or candy canes |
Heat oven to 350 degrees F. In large mixer bowl combine
powdered sugar, butter, peppermint extract, vanilla and egg. Beat at medium
speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low;
add flour and salt. Beat, scraping bowl often, until well mixed (1 to 2
minutes). Divide dough in half. Stir in candy into 1 half of dough; beat food
color into remaining half of dough. Roll one teaspoonful of each dough to form
4-inch round ropes. Place 2 ropes side by side; twist gently like a rope and
roll dough together. Repeat with remaining dough. For best result complete
cookies one at a time to prevent drying out. Place 2 inches apart on cookie
sheets; curve one end to form handle of cane. Bake for 10 to 12 minutes or until
set. Cool 1 minute on cookie sheet.
By Land O'Lakes
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