Candy Cane Cookies

Another popular cookie of ours at Christmas is the Candy Cane Cookie. This recipe also makes a small amount of cookies, so we always make two batches.

¾ cup butter, softened
1 cup sugar
1 large egg
1 teaspoon peppermint extract
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour
Red food coloring

In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour. Divide the dough in half. Color one half with the red food coloring; leave the other half plain.

Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane. Repeat for the rest of the dough. Bake in a 375-degree oven on an ungreased cookie sheet for 8 to 10 minutes or until set but not brown. This recipe makes about 25 candy canes.

*I use less dough for each cookie and make them smaller and to yield more cookies. Smaller cookies mean you can sample more from the cookie tray!


Posted on November 20, 2012, in Uncategorized and tagged , . Bookmark the permalink. Leave a comment.

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