Candy Cane Cookies
Those iconic red and white Christmas candies have now transformed into one of the most delicious holiday cookies you'll ever taste. The festive colors of these Candy Cane Cookies, plus the fact that they're made with real crushed candy canes, makes them a perfect holiday treat. Whether you serve them at a Christmas soiree or just enjoy them with your family this December, these minty Christmas cookies are sure to go on your baking "nice list" for many years to come.
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Cooking Time10 min
- 1 cup butter
- 1 cup confectioner’s sugar
- 1 egg
- 1 teaspoon peppermint extract
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon red food coloring (more if needed)
- 1/4 cup crushed candy canes or peppermint candy
- 1/4 cup sugar
Preheat oven to 375 degrees F.
Mix the butter, sugar, egg and extracts thoroughly.
Mix the flour and salt, and stir into the butter mixture. Divide the dough in half. Blend the food coloring into one half.
Mix the sugar and crushed candy together.
Roll 2 tsp. of each color of dough into 2 5-inch "snakes," rolling each "snake" back and forth on a lightly floured board. Place the two "snakes" next to each other, press together lightly and twist like a rope (so it looks like a barber's pole).
Make the cookies one at a time. Curve the top to make the handle of the candy cane. Bake for approximately 8-10 minutes, until just lightly brown on the bottom. Remove the cookies immediately and sprinkle with the sugar-candy mixture.
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