Candy Cane Cookies

Name: Candy Cane Cookies
Prep time: 40 min
Total time: 6 h
Yield: 4 1/2
Ingredients: 1 cup (250 mL) sugar; 1 cup (250 mL) butter or margarine, softened; 1/2 cup (125 mL) milk; 1 teaspoon (5 mL) vanilla; 1 teaspoon (5 mL) peppermint extract; 1 egg; 3 1/2 cups (875 mL) all-purpose flour; 1 teaspoon (5 mL) baking powder; 1/4 teaspoon (1 mL) salt; 1/2 teaspoon (2 mL) red food colour; 2 tablespoons (30 mL) finely crushed peppermint candies; 2 tablespoons (30 mL) sugar

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Prep 40 min
Total 6 hr 0 min
Servings 4 1/2

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

Aug 26, 2016

Ingredients

1 cup (250 mL) sugar
1 cup (250 mL) butter or margarine, softened
1/2 cup (125 mL) milk
1 teaspoon (5 mL) vanilla
1 teaspoon (5 mL) peppermint extract
1 egg
3 1/2 cups (875 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1/4 teaspoon (1 mL) salt
1/2 teaspoon (2 mL) red food colour
2 tablespoons (30 mL) finely crushed peppermint candies
2 tablespoons (30 mL) sugar

Steps

1

Stir together 1 cup (250 mL) 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 colour into 1 half. Cover and refrigerate at least 4 hours.
2

Heat oven to 375ºF (190ºC).
3

Stir together peppermint candy and 2 tablespoons (30 mL) sugar; set aside.
4

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch (10 cm) 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

Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.