Sunday, December 11, 2011

Candy Cane Cookies


Hello again! I had a really productive Saturday in baking lots of yummy cookies. Friends from church got together for an early Christmas party, and so I asked to bring the dessert! It was my way to try out some of the recipes I've been itching to get to. 
Here is one treat I made for the little (and some big ones too) kids. Since you can use store-bought sugar cookie dough, this comes together super easy! My cookies did not come out as pretty as the picture from the original recipe though... So thinking back, what I will do next time is once I've got the cookies shaped, I'm going to freeze them for another 15 minutes before baking them. That should let them hold their cane shape better without becoming so flat. I'll adjust the directions once I figure out the "secret" :)
Candy Cane Cookies
Makes ~2 dozen cookies

Ingredients:
·         ½ tube refrigerated sugar cookie dough, softened
·         2 Tbsp AP flour
·         ½ tsp peppermint extract
·         ½ tsp red food coloring

Directions:
1.    In a large mixing bowl, beat the cookie dough, flour, and peppermint extract until smooth. Divide dough in half; mix food coloring into one portion.
2.    Shape 1 tsp of white dough into a six-inch rope. Shape 1 tsp of red dough into a six-inch rope. Place ropes side by side; press together lightly and twist.
3.    Place on an ungreased baking sheet; curve top of cookie to form handle of cane. Repeat with remaining dough, placing cookies 2 inches apart on baking sheets.
4.    Bake at 350 degrees F for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

Original recipe from Taste of Home - Candy Cane Cookies
For more of my cookie challenge cookie recipes, click here. 

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