Candy Stripe Twist Cookies Recipes

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CANDY STRIPE TWIST COOKIES



Candy Stripe Twist Cookies image

Christmas cookies that look like a candy cane or peppermint stick twist of white and red. One of the christmas cookies my mom always made.

Provided by Randy H

Categories     Dessert

Time 30m

Yield 24-36 cookies

Number Of Ingredients 8

3 1/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or 1/2 cup margarine
1 1/4 cups sugar
1 egg
1/2 teaspoon anise oil
1/4 cup milk

Steps:

  • Sift together and set aside the flour, baking powder, and salt.
  • Cream butter and sugar til fluffy.
  • Beat in egg and oil of anise.
  • Sift in dry ingredients a third at a time, alternately adding with milk.
  • Stir until well blended.
  • Divide dough in half and tint one half pink.
  • Pinch off 1 tsp each of pink and white dough and roll each into a pencil-thin strip about 5 inches long on a lightly floured board.
  • Place strips side by side, pressing ends together, then twist gently into a rope.
  • Shape into candy canes if desired, or leave straight for old-fashioned peppermint stick look.
  • Bake 1 inch apart at 350 degrees for 10 minutes, or until firm.
  • Cool on wire racks, then store between layers of waxed paper in cookie tin.

Nutrition Facts : Calories 140.9, Fat 4.3, SaturatedFat 2.6, Cholesterol 19.3, Sodium 189.2, Carbohydrate 23.6, Fiber 0.5, Sugar 10.5, Protein 2.1

CANDY-STRIPE COOKIE STICKS



Candy-Stripe Cookie Sticks image

Categories     Candy     Cookies     Egg     Side     Bake     Pastry

Yield makes 2 1/2 dozen

Number Of Ingredients 8

8 large egg whites
2 cups sugar
2 cups all-purpose flour
Pinch of coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Red gel-paste food coloring

Steps:

  • Preheat oven to 400°F. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined.
  • Transfer 1 cup batter to a bowl (set remaining batter aside). Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip (such as Ateco #2). Secure end of pastry bag with rubber band. Set aside.
  • Put a 3 by 6-inch rectangle stencil on a baking sheet lined with a nonstick baking mat (such as Silpat). Spoon a heaping tablespoon of plain batter into the rectangle, and spread with a small offset spatula. Repeat with stencil and more batter. Pipe evenly spaced diagonal tinted stripes onto each rectangle. Bake until pale golden, 6 to 8 minutes.
  • Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a thin cylinder. Place seam side down on a clean work surface; let cool until set. Quickly repeat with second cookie. Repeat process, tinting and baking two or three cookies at a time. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
  • How to Form Cookie Sticks
  • 1. Cut a 3 by 6-inch rectangle from card-board as a template. Position template on baking sheet, and spoon on a tablespoon of batter. Spread it to fill template with an offset spatula.
  • 2. Pipe evenly spaced diagonal stripes over batter. Repeat a second time on same baking sheet.
  • 3. Bake flat, and roll cookies while they're still warm, then set aside to cool.

CANDY CANE COOKIES



Candy Cane Cookies image

These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for years-since 1963 to be exact-and this version is based on the classic recipe from Betty's Cooky Book, so you know it's the real deal. If you're new to this cookie, we can promise that baking a batch of peppermint candy cane cookies will make for wonderful holiday memories. Twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes and sprinkle crushed peppermint candy on top to deliver tastes-like-Christmas flavor. With a yield of 54 servings, our Candy Cane Cookie recipe is perfect for giving as gifts (or reserve for household snacking).

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 54

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg

CHRISTMAS CANDY CANE COOKIES



Christmas Candy Cane Cookies image

These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas. —Pat Schmeling, Germantown, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 11

1/2 cup shortening
1/2 cup butter, softened
1 cup confectioners' sugar
1 large egg, room temperature
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup peppermint candy, crushed
1/2 cup sugar

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.

Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CANDY CANE COOKIES I



Candy Cane Cookies I image

Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist.

Provided by Dolores White

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 9

½ cup butter
½ cup shortening
1 cup sifted confectioners' sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon salt
½ teaspoon red food coloring

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).

Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g

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