andy Cane Cookies

Hooked on traditional holiday baking? These candy cane twists are Christmas classics.

Ingredients
1
cup sugar
1
cup butter or margarine, softened
1/2
cup milk
1
teaspoon vanilla
1
teaspoon peppermint extract
1
egg
3 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1/2
teaspoon red food color
2
tablespoons finely crushed peppermint candies
2
tablespoons sugar

Steps

1. 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.
2. Heat oven to 375ºF.
3. Stir together peppermint candy and 2 tablespoon sugar; set aside.
4. 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.
5. ............................

for full recipes please see : www.bettycrocker.com

Share this post