Candy Stripe Twist Cookies Recipes

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-STRIPE COOKIE STICKS

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

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 STRIPE TWIST COOKIES

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.