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
1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
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
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