Candy Cane Cookies

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Nutritional Info

Servings Per Recipe: 41
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

View full nutritional breakdown of Candy Cane Cookies calories by ingredient

Introduction

I do not know where these originally came from, but my family has been making them since I was a little girl. They are not sugar-free or low in fat but taken in small amounts I find it does not kill me on calories and it is after all the holidays. I do not know where these originally came from, but my family has been making them since I was a little girl. They are not sugar-free or low in fat but taken in small amounts I find it does not kill me on calories and it is after all the holidays.

Number of Servings: 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

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.