Candy Cane Cookies
(recipe by Briannon Roberts)
Yield: Approximately 3 dozen cookies
Ingredients:
1 1/2 cups confectioner’s sugar
1 cup salted butter
1 egg
1 tsp. vanilla extract |
 |
1 1/2 tsp. peppermint extract
2 1/2 cups flour
Red food coloring
3 oz. crushed candy canes (optional)
In mixing bowl, combine sugar and butter. Mix in egg and extracts. Stir in flour until ball forms. Refrigerate 3/4 of the dough (covered). Add red food coloring (approximately 1/4 tsp.). to remaining dough until dough is desired color. Chill for 1/2 hour (covered).
Preheat oven to 375° F. Sprinkle confectioner's sugar lightly on work surface and form white dough into 3/4" thick ropes on sugared surface. In same manner, form red dough into 1/8-1/4" thick ropes of equal length as white rope. Lay a red rope lengthwise on top of white rope, centered. Pat into white rope. Add 2 more red ropes in same manner spaced evenly around white roll (see Diagram I). Cut white/red rope into 2" sections and gently form on sugared work surface into approximately 3/8" thick rope. Leaving on work surface, carefully twist rope section to form candy cane spirals in dough (see Diagram II).
Diagram I |
Diagram II |
Place on ungreased cookie sheet and form into candy cane shape. Bake for 8-10 minutes, until just starting to brown. Remove cookies immediately to cooling rack and sprinkle with crushed candy canes, if desired. Cool and enjoy!
|
