CANDY CANE COOKIES
These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for years-since 1963 to be exact-and this version is based on the classic recipe from Betty's Cooky Book, so you know it's the real deal. If you're new to this cookie, we can promise that baking a batch of peppermint candy cane cookies will make for wonderful holiday memories. Twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes and sprinkle crushed peppermint candy on top to deliver tastes-like-Christmas flavor. With a yield of 54 servings, our Candy Cane Cookie recipe is perfect for giving as gifts (or reserve for household snacking).
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 54
Number Of Ingredients 12
Steps:
- 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.
- Heat oven to 375°F.
- Stir together peppermint candy and 2 tablespoon sugar; set aside.
- 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.
- 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.
Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg
CANDY CANE COOKIES I
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
- Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
- Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g
CRUSHED CANDY CANE COOKIES!!
Make and share this Crushed Candy Cane Cookies!! recipe from Food.com.
Provided by StephanieMarie23
Categories Dessert
Time 11m
Yield 6 1/2 dozen
Number Of Ingredients 10
Steps:
- Directions:Prep Time: 10 mins.
- Total Time: 23 mins.
- 1 Preheat oven to 350. 2 Beat together the butter, shortening, white sugar, and brown sugar. 3 Beat in the eggs, and vanilla extract. 4 Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture. 5 Beat well. 6 Stir in the crushed candy canes. 7 Drop onto lightly greased cookie sheets by tsps; keeping 2" apart. 8 Bake at 350 for 11-13 minutes or until lightly golden brown around edges.
CANDY CANE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 30 cookies
Number Of Ingredients 8
Steps:
- Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and peppermint extract. Reduce the mixer speed to low and beat in the flour until incorporated. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight.
- Line 2 baking sheets with parchment paper. Spread some red sanding sugar and superfine sugar on separate plates. Gently roll heaping teaspoonfuls of dough into short logs with your hands. One at a time, roll half of the logs in red sanding sugar to form 4-inch strands. Repeat with the remaining logs and superfine sugar. Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes. Refrigerate until firm, about 15 minutes. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes. Let cool completely on the baking sheets.
CHOCOLATE AND CANDY CANE COOKIES
Deliciously minty-chocolate, these chocolate-candy cane cookies will become your new favorite Christmas treats!
Provided by r e n e t a
Categories Christmas Cookies
Time 1h10m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt into a bowl.
- Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
- Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
- Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
- Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 34.6 g, Cholesterol 22 mg, Fat 13.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 206.2 mg, Sugar 21.1 g
CANDY CANE KISS COOKIES
I found the recipe for these cookies on a wonderful blog, Our Best Bites, here: http://www.ourbestbites.com/2010/11/candy-cane-kiss-cookies.html ; although I haven't tried them yet, they look and sound like a wonderful addition to a holiday cookie tray, so I'm posting it here to add to my list of holiday cookies. If you don't care for the chocolate cookie recipe, you could substitute pretty much any drop cookie recipe, I'd think. But I must say the chocolate cookies look really good--there are photos at the original post. Times are estimated and do not include cooling time.
Provided by Halcyon Eve
Categories Drop Cookies
Time 1h10m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, cream butter, shortening, and sugars together with a mixer for 1-2 minutes on medium-high or until light, fluffy, and well-blended.
- Beat in eggs and vanilla.
- In a small bowl, combine baking powder, baking soda, salt, flour, and cocoa. Add to egg mixture and mix until well combined.
- Stir in chocolate chips.
- Drop cookie dough by tablespoonfuls on an ungreased baking sheet.
- Bake at 350° F for 8-10 minutes or until centers are set but still soft. Remove from oven and cool on baking sheet 1-2 minutes.
- Press an unwrapped candy cane kiss gently onto the center of each cookie. Allow cookies to cool completely on a wire rack until kisses have hardened. If kisses do not harden enough, cookies may be placed briefly in the fridge or freezer to harden the kisses.
Nutrition Facts : Calories 237.2, Fat 13.1, SaturatedFat 6.4, Cholesterol 25.7, Sodium 127.7, Carbohydrate 30.6, Fiber 2.2, Sugar 17.4, Protein 3.2
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CANDY CANE COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 3 hrs 5 minsServings 30
- In a small bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer fit with a paddle attachment and set on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg, peppermint, and vanilla and beat to incorporate. Reduce the mixer’s speed to low and blend in the flour mixture one-third at a time.
- Turn the dough out onto a lightly floured surface and knead a few times. Roll it into a ball and flatten into a disk. Halve the dough. Wrap one portion in plastic and halve the other portion. Use the food coloring to tint one portion of the remaining dough red and the other green. Cover each with plastic and refrigerate all the dough portions for 2 hours.
- Heat the oven to 350°. Line two baking sheets with parchment paper. Scoop and roll teaspoon-size portions of half the plain dough into balls and place on a plate. Repeat with the red dough. To make each candy cane, roll a ball of the plain dough into a 5- to 6-inch tube. Repeat with a ball of red dough. Arrange the two pieces side-by-side, then gently twist them together and pinch the ends. Transfer the dough to a prepared baking sheet and shape into a candy cane. Repeat with the remaining dough portions, spacing them 2 inches apart (you should have enough to make about 15 cookies).
- Bake the cookies until set and lightly golden on the bottom, about 10 minutes. Let the cookies cool completely on the baking sheets. Repeat the shaping and baking steps with the remaining plain and green dough.
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