Candy Cane Cookies Ii Recipes

BUTTERY PEPPERMINT COOKIES

Steps:

• Kick the tires and light the fires to 375 degrees.
• Cream together your butter and sugar until it's light and fluffy.
• Add in the egg and vanilla, mixing thoroughly.
• Beat in the flour, baking soda and salt.
• When that is done, mix in the crushed candy cane.
• Prepare parchment paper lined cookie sheets.
• Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet.
• Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
• Bake at 375 for 9-11 minutes, until golden brown.
• Cool on the sheets completely.

CANDY CANE COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
• Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
• Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

CANDY CANE COOKIES

Steps:

• 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 375°F.
• 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.

CANDY CANE COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.
• Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
• Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.

CANDY CANE COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.

CANDY CANE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
• Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.
• Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

CHRISTMAS CANDY CANE COOKIES

Steps:

• In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle., Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets., Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.

CANDY CANE COOKIES

Steps:

• 1. Beat sugar and butter in large bowl with mixer at medium speed until creamy. Beat in egg, vanilla and almond extracts. Mix flour and baking powder; stir into butter mixture. Divide dough in half; tint half with red food coloring. Wrap each half and refrigerate at least 2 hours. Divide each half into 32 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and bend 1 end to form candy cane shape. Place on ungreased baking sheets. Bake in preheated 350-degree oven for 8 to 10 minutes or just until set and lightly golden. Remove from cookie sheet; cool on wire racks. Store in airtight container.