Tuesday, December 14, 2010

Christmas Candy Cane Cookies


* 1 cup (226g) butter
* 1 cup (200g) sugar
* 1 egg
* 1 tbsp peppermint extract
* 1 tbsp vanilla
* 2 1/2 cups (355g) flour
* 1 tbsp salt
* 12 tbsp red food coloring


1. Heat oven to 375 F.
2. Mix butter, sugar, egg, and flavorings thoroughly. Measure flour by dipping method or by sifting; mix flour and salt; stir into the wet mixture.
3. Divide dough in half; blend red food coloring into one half.
4. Wrap the doughs and place in the refrigerator for 2 hours.
5. Take out the doughs from fridge, roll a 4-inch strip from each color. For smooth, even strips, roll them back and forth on a lightly floured board. Place strips side by side, press lightly together and twist like rope. For best results, complete cookies one at a time--if all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top down to form the handle of the candy cane.
6. Bake about 9 minutes, until lightly browned. While still warm, remove from baking sheet with spatula; if desired, sprinkle with a mixture of sugar and/or crushed candy canes.


No comments:

Post a Comment