Martha Stewart Candy Cane Cookies Recipes

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CANDY-STRIPE COOKIE STICKS



Candy-Stripe Cookie Sticks image

Festive candy-stripe cookie sticks are a holiday favorite, but can be enjoyed as a treat any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 30 cookie sticks

Number Of Ingredients 8

8 large egg whites
2 cups sugar
2 cups all-purpose flour
Pinch of coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Red gel-paste food coloring

Steps:

  • Preheat oven 400 degrees. Combine egg whites and sugar in the bowl of an electric mixer fitted with a whisk attachment; beat on medium until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla; beat until combined.
  • Transfer 1 cup batter to a small bowl; set remaining batter aside. Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip. Secure end of pastry bag with rubber band; set aside.
  • Place a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle; spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes.
  • Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.
  • Repeat process, tinting and baking 2 or 3 cookies at a time.

CANDY CANE COOKIES I



Candy Cane Cookies I image

Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist.

Provided by Dolores White

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 9

½ cup butter
½ cup shortening
1 cup sifted confectioners' sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon salt
½ teaspoon red food coloring

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

MARTHA STEWART CANDY CANE COOKIES



MARTHA STEWART CANDY CANE COOKIES image

Yield 2 dozen

Number Of Ingredients 8

1 cup (2 sticks) Butter
1 cup sifted confectioners'sugar
1 lg. egg
1/2 teasp. vanilla extract
1/2 teasp. peppermint extract
1/4 teasp. salt
2 1/2 cups sifted flour
1/4 teasp. red food coloring

Steps:

  • Cream the butter with the confectioners' sugar until fluffy. Beat in the egg, vanilla, peppermint, salt and flour. Divide the dough in half. Stir the food coloring into one half. Wrap both pieces of dough and refrigerate several hours. Preheat the oven to 350 degrees and line baking sheets with parchment. Shape a teaspoon of plain dough into a 4-inch long cylinder. Do the same with the red dough. Twist the cylinders together and bend into a cane shape. Repeat with rest of dough, setting canes 1 to 2 inches apart on baking sheets. Bake for 8 to 10 minutes; do not allow to brown. Set the baking sheets on racks to cool.

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