Candycanecookiesorcutouts Recipes

VERY EASY CANDY CANE COOKIES

Steps:

• In a large mixing bowl, beat the cookie dough, flour and extract until smooth. Divide the dough in half and mix the food coloring in to one portion.
• Shape 1 teaspoon of each color dough into 6 inch ropes. Place the ropes side by side, press together, and lightly twist.
• Place on an ungreased baking sheet; curve into a candy cane shape. Repeat with remaining dough, placing cookies 2 inches apart on the baking sheets.
• Bake at 350 degrees for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

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.

CRUSHED CANDY CANE COOKIES!!

Steps:

• Directions:Prep Time: 10 mins.
• Total Time: 23 mins.
• 1 Preheat oven to 350. 2 Beat together the butter, shortening, white sugar, and brown sugar. 3 Beat in the eggs, and vanilla extract. 4 Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture. 5 Beat well. 6 Stir in the crushed candy canes. 7 Drop onto lightly greased cookie sheets by tsps; keeping 2" apart. 8 Bake at 350 for 11-13 minutes or until lightly golden brown around edges.

CANDY CANE COOKIES

Steps:

• In a bowl, cream butter, shortening and sugars.
• Beat in milk, egg and extracts.
• Gradually add flour and salt.
• Set aside half of the dough.
• Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
• Wrap dough separately in plastic wrap.
• Refrigerate for 1 hour or until easy to handle.
• Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes.
• Place each green rope next to a white rope; press together gently and twist.
• Repeat with red ropes and remaining white ropes.
• Place 2 inches apart on ungreased baking sheets.
• Curve one end, forming a cane.
• Bake at 350° for 11-13 minutes or until set.
• Cool for 2 minutes; carefully remove to wire racks.
• (Recipe courtesy: Taste of Home's Quick Cooking Magazine).

CANDY CANE COOKIES

Steps:

• Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and peppermint extract. Reduce the mixer speed to low and beat in the flour until incorporated. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight.
• Line 2 baking sheets with parchment paper. Spread some red sanding sugar and superfine sugar on separate plates. Gently roll heaping teaspoonfuls of dough into short logs with your hands. One at a time, roll half of the logs in red sanding sugar to form 4-inch strands. Repeat with the remaining logs and superfine sugar. Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes. Refrigerate until firm, about 15 minutes. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes. Let cool completely on the baking sheets.

CANDY CANE COOKIES (OR CUTOUTS!)

Steps:

• Beat together butter, powdered sugar, egg, almond extract and vanilla.
• Mix together flour and salt, and add to the wet ingredients, stirring until well-combined.
• Divide dough in half. Add red food coloring to half the dough. Roll even logs 1/2" wide of red dough, then white dough. Twist together and bend top to form cane shape.
• Bake on ungreased sheet for 9 minute at 375 deg. Can be sprinkled with a crushed candy cane and sugar mixture while still warm.