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Candy Cane Cookies


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Member since 2007

Serves 54 | Prep Time | Cook Time 9-12

Ingredients

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar


Stir together 1 cup 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 color into 1 half.


Cover and refrigerate at least 4 hours.


Heat oven to 375 degrees F.


Stir together peppermint candy and 2 tablespoon sugar; set aside.


For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch 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.


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. Makes 4 1/2 dozen cookies


Pairs Well With


Notes

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