Candy Cane Cookies

Name: Candy Cane Cookies Recipe
Yield: 41
Ingredients: 3-1/4 C. flour sifted; 4 t. baking powder; 1 t. salt; 1/2 C. butter or margarine softened; 1-1/4 C. sugar; 1 egg; 1/2 t. peppermint extract; 1/4 C. milk; red food coloring

(1)

Number of Servings: 41

Ingredients

3-1/4 C. flour, sifted4 t. baking powder1 t. salt1/2 C. butter or margarine, softened1-1/4 C. sugar1 egg1/2 t. peppermint extract1/4 C. milkred food coloring

Directions

1. Sift flour, baking powder and salt onto a sheet of wax paper. Set aside
2. In a large bowl, cream butter and sugar together until fluffy. Beat in egg and peppermint extract.
3. Gradually stir in flour mixture alternating with milk.
4. Divide the dough in half and tint one half of the dough pink, using the red food coloring.
5. Pinch off about a teaspoon of each dough and roll into pencil-thin strips about 5 inches long (3/8 oz.). Place strips side by side on an ungreased cookie sheet and pinch the ends of the strips together. Twist and shape into candy canes. Place cookies about 1 inch apart on cookie sheet.
6. Bake at 350 degrees for 10 minutes or until firm.
7. Cool on cookie sheet a few minutes before removing the cookies. Serving size: 1 cookie

Number of Servings: 41

Recipe submitted by SparkPeople user HEHEBEBURY.

Servings Per Recipe: 41

Nutritional Info Amount Per Serving

Calories: 82.3
Total Fat: 2.5 g
Cholesterol: 11.3 mg
Sodium: 107.1 mg
Total Carbs: 13.9 g
Dietary Fiber: 0.3 g
Protein: 1.3 g

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Member Reviews

GRANDMABABA
This is very close to the ones i'vemade every year since I was a little girl given a Betty Crocker Cookie Book. Kids and now grandkids expect them. My recipe added crushes candy canes mixed with sugar and sprinkled on top after baking. Adds some sparkle and a little more mint flavor. - 12/9/12