Candy Cane Cookies III Recipe

Nothing says holiday season quite like the festive colors and flavors of candy canes. And what better way to incorporate them into your holiday baking than with a batch of Candy Cane Cookies III? These delightful treats are not only visually appealing with their red and white stripes, but they also have a wonderfully minty flavor that's perfect for the season.

These cookies are the perfect addition to any holiday cookie platter, and they are sure to be a hit with kids and adults alike....

Ingredients

1 cup margarine
½ cup white sugar
½ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon red food coloring
½ cup peppermint candy canes, crushed
½ cup white sugar for decoration

Information

Prep Time: 25 mins
Cook Time: 9 mins
Additional Time: 11 mins
Total Time: 45 mins
Servings: 48
Yield: 4 dozen

In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.

Nutrition

90 cal.

Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 4mg
Sodium: 71mg
Total Carbohydrate: 13g
Dietary Fiber: 0g
Total Sugars: 7g
Protein: 1g
Calcium: 3mg
Iron: 0mg
Potassium: 11mg

How to Make Candy Cane Cookies III - A Step-by-Step Guide

Ingredients

Information

Nutrition

90 cal.

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