1/2 tsp. red food coloring or enough for desired color
1/4 tsp. peppermint extract
Instructions
Into a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times.
Set aside half of the cookie dough. Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended.
Preheat oven to 375 degrees. On a lightly floured surface using hands, take 1 tsp. of plain dough and roll in a 4-inch tope. Repeat, using tinted dough. Place the ropes side by side and gently twist together. Pinch ends lightly to seal. Curve one end to form a candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough.
Bake cookies at 375 degrees for 10 minutes, or until lightly browned arounded edges. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies.
Serving
Suggestions
Serve immediately with milk.
Originally Submitted
6/19/2009
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