WEEKDAYS 11e|10c|p

Majorie's Candy Cane Cookies

By The View | Dec 19th, 2014

MARJORIE’S CANDY CANE COOKIES

Ingredients:

1 1/2 CUPS BUTTER
1 CUP SUGAR
1 TEASPOON VANILLA EXTRACT
1/2 TEASPOON ALMOND EXTRACT
1 EGG
3 1/2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1/2 TEASPOON RED FOOD COLORING
1/2 CUP CRUSHED PEPPERMINT CANDY
1/2 CUP SUGAR

Directions:

  • Sift flour with baking powder and salt. Stir into butter mixture and combine well. Divide dough into two equal portions.

  • Blend in red food coloring in one part.

  • Using 1 teaspoon of dough, roll out to a pencil-thin strip about 4-5 inches long. Rolling the strips on a pastry cloth with your hands makes a smooth strip. Place a white strip and a red strip side by side and twist them together. Place on ungreased cookie sheet. Turn one end to form a handle for the cane. Roll the strips one at a time, as rolling them all at one time could make the dough dry before you twist each one.

  • Bake for 8 to 10 minutes in a preheated 375-degree oven. Place cookies on a cooling rack.

  • Combine crushed peppermint stick candy and sugar.

  • Sprinkle mixture over warm cookies.

  • Makes about 60 candy cane cookies.

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