A blast from the past - it seems like these candy-cane cookies have been around forever. Many of us recall them from our youth - made lovingly by a mother or grandmother or simply included as part of the display of cookies served at Christmas dinner or at a party. They were featured in my Mom's Betty Crocker's Cooky Book, in good company alongside our other favorites such as Snickerdoodles and Molasses Crinkles. One special memory I have of them: Back when I was in 8th grade, a friend made them for all of us in our circle as her contribution to our gift exchange - a fantastic idea!
Now my kids love to make (and eat!) them. My daughter isn't crazy about the crushed peppermint candy on top, so I make some without for her. Crunchy outside, chewy inside, not overly sweet, and with just a hint of peppermint, they are delicious, as well as fun to make. The dough can get a little sticky, so make sure to chill it for at least a few hours, as the recipe recommends.
Candy Cane Cookies
PREP TIME: 40 Min
TOTAL TIME: 6 Hr
SERVINGS: 54
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 Gold Medal® 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 375ºF.
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
Nutrition Information:
1 Serving (1 Serving)Calories 85 (Calories from Fat 35 ),Total Fat 4 g(Saturated Fat 2 g,),Cholesterol 15 mg;Sodium 45 mg;Total Carbohydrate 11 g(Dietary Fiber 0g,Protein 1 g;Percent Daily Value*:Exchanges:1 Fruit;1/2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.
Recipe courtesy of Betty Crocker - www.bettycrocker.com
Now my kids love to make (and eat!) them. My daughter isn't crazy about the crushed peppermint candy on top, so I make some without for her. Crunchy outside, chewy inside, not overly sweet, and with just a hint of peppermint, they are delicious, as well as fun to make. The dough can get a little sticky, so make sure to chill it for at least a few hours, as the recipe recommends.
Candy Cane Cookies
PREP TIME: 40 Min
TOTAL TIME: 6 Hr
SERVINGS: 54
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 Gold Medal® 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 375ºF.
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
Nutrition Information:
1 Serving (1 Serving)Calories 85 (Calories from Fat 35 ),Total Fat 4 g(Saturated Fat 2 g,),Cholesterol 15 mg;Sodium 45 mg;Total Carbohydrate 11 g(Dietary Fiber 0g,Protein 1 g;Percent Daily Value*:Exchanges:1 Fruit;1/2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.
Recipe courtesy of Betty Crocker - www.bettycrocker.com
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