Candy Cane Sugar Cubes Recipes

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CANDY CANE SUGAR CUBES



Candy Cane Sugar Cubes image

These fanciful sugar cubes are sure to make a splash at your next holiday tea. They're sweet additions to your table and also fabulous gifts.-Kara Cashion, Ottawa, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10-1/2 dozen.

Number Of Ingredients 9

1 package (16 ounces) sugar cubes
2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons water
4-1/2 teaspoons meringue powder
1/4 teaspoon cream of tartar
DECORATING:
2-1/8 teaspoons water, divided
Yellow and red paste food coloring
Very small new paintbrush

Steps:

  • Arrange cubes in a single layer in a 15x10x1-in. baking pan. Push cubes to one side; pack into pan with rolled-up foil to stabilize cubes for decorating., In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep unused icing covered at all times with a damp cloth., For decorating, remove 2/3 cup icing to a small bowl; add 2 teaspoons water. Add a very small amount of yellow food coloring to tint icing pale ivory so it will show on white cubes. (Leave icing white if using brown cubes.) , Cut a very small hole in the corner of a resealable plastic bag or insert tip #2 into a pastry bag. Fill bag with icing; pipe each sugar cube with a candy cane shape., Let dry at room temperature for at least 2 hours or overnight before painting stripes on canes. (For faster drying, heat oven to 150°, turn oven off and place tray of cubes in oven for 1 hour.), For stripes, add 1/8 teaspoon water to 1 teaspoon icing. Add enough red food coloring to make a dark red. With paintbrush, add stripes to canes. Let stand until dry.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

CANDY CANE SUGAR COOKIES RECIPE BY TASTY



Candy Cane Sugar Cookies Recipe by Tasty image

These pretty marbled cookies feature a red peppermint-flavored dough swirled with classic sugar dough for a cookie reminiscent of candy canes and peppermint candies. A roll in granulated sugar before baking gives the cookies a sparkly finish, perfect for a festive celebration.

Provided by Danielle DeLott

Categories     Desserts

Yield 18 cookies

Number Of Ingredients 11

2 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar, divided
⅓ cup light brown sugar, packed light
1 large egg, room temperature
1 tablespoon vanilla extract
½ teaspoon peppermint extract
¾ teaspoon red food coloring

Steps:

  • Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2-3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
  • Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
  • Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
  • Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
  • Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12-14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 192 calories, Carbohydrate 22 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams

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