CANDY CANE COOKIES RECIPE

Candy Cane Cookies Recipe - Image Of Cookie Monster

CANDY CANE COOKIES RECIPE - CANDY CANE


Candy Cane Cookies Recipe - Image Of Cookie Monster



Candy Cane Cookies Recipe





candy cane cookies recipe















Chocolate Candy Canes




Chocolate Candy Canes





From the (first annual?) Christmas Cookie Exchange, baked by Tonya.

INGREDIENTS:
1/3 cup shortening
1/3 cup butter (no substitutes)
3/4 cup sugar
1 tsp baking powder
1 egg
2 TBSP milk
1 tsp vanilla
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
4 oz white chocolate
2 to 4 tsp shortening
1/2 to 2/3 cup crushed peppermint candy canes

DIRECTIONS:
1. Beat 1/3 cup shortening and butter on medium speed 30 seconds. Add
sugar and baking powder, then egg, milk, and vanilla. Beat in cocoa
powder and as much flour as you can with mixer. Stir in remaining
flour. Divide dough in half. Cover; chill at least 1 hour.
2. Preheat oven to 375 degree F. Working with one portion of dough at
a time, roll to slightly less than 1/4-inch thickness on lightly
floured surface. Using a 4-inch candy-cane-shape cutter, cut dough.
Place 1 inch apart on ungreased cookie sheet. Bake in preheated oven 7
to 9 minutes or until firm and lightly browned. Remove from cookie
sheet; cool on a wire rack.
3. Heat white chocolate and 2 teaspoons shortening in a small saucepan
over low heat till melted, stirring often. (Add more shortening, if
necessary, for drizzling consistency.) Drizzle one cookie with
chocolate mixture; sprinkle with candy. Repeat with remaining cookies.
Let stand till set.

Makes about 36 cookies.












Baking, Baking, Baking....




Baking, Baking, Baking....





Christmas Candy Cane Cookies
Old family recipe written on a fading card

Ingredients:
1 1/4 c. sugar
1 c. butter
1 egg
1/2 c. milk
1 tsp vanilla
1 tsp peppermint extract
3 ? c. all purpose flour
1 tsp baking powder
? tsp salt
? tsp red food color (plus more to the color you desire)

Directions:
- Cream together sugar and butter
- Add egg, then milk, vanilla, and peppermint extract.
- Stir in flour, baking powder and salt.
- Divide dough in half.
- Stir food color into one half.
- Cover and refrigerate at least 4 hours.
- Preheat oven to 375 degrees.
- For each candy cane, shape one rounded tsp dough from each half into 4-inch rope by rolling back and forth on clean surface. (don’t use flour or it won’t stick to the other half)
- Place one red and white rope side by side; press together lightly and twist.
- Place on prepared cookie sheet; curve top of cookie down to form handle of cane.
- Bake 9 to 12 minutes or until set and very light brown.
- Remove from cookie sheet to wire rack and cool completely.

These are so easy and so fun to make!! Always a favorite with the kids!










candy cane cookies recipe







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