Spritz Candy Cane Cookies Recipes

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CANDY CANE SPRITZ COOKIES



Candy Cane Spritz Cookies image

Looking for a distinctive dessert? Then check out these peppermint candy cane cookies - a tasty treat that's perfect for Christmas holidays.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 66

Number Of Ingredients 10

1/3 cup butter, softened
1/4 cup shortening
1/2 cup sugar
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon peppermint extract
5 drops red food color
3 1/2 oz vanilla-flavored candy coating (almond bark)

Steps:

  • Heat oven to 375°F. In large bowl, beat butter, shortening and sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Stir in flour, baking powder, salt, peppermint extract and food color until mixed.
  • Place dough in cookie press. Fit 1/2-inch star template in press. On ungreased large cookie sheets, press 15-inch lines of dough 3 inches apart. Score at 3-inch intervals. Pull top of dough into a curve, forming candy cane.
  • Bake 5 to 7 minutes or until edges just start to brown. Immediately and carefully remove from cookie sheets to cooling racks; cool completely.
  • Place waxed paper under cooling racks. In small resealable freezer plastic bag, place candy coating; seal bag. Microwave on High 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to pipe coating diagonally over each candy cane for striped effect. Move position of cookie before coating sets completely so coating doesn't adhere to cooling rack.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 2 g, TransFat 0 g

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

SPRITZ CANDY CANE COOKIES



Spritz Candy Cane Cookies image

Have fun creating these candy canes, made with a cookie press and two colors of peppermint-flavored dough.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 84

Number Of Ingredients 10

3/4 cup sugar
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon peppermint extract
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
Dash salt
6 drops red food color
15 hard peppermint candies, finely crushed

Steps:

  • Heat oven to 375°F. In large bowl, combine sugar, shortening and butter; beat until light and fluffy. Add peppermint extract and egg; beat until well combined. Add flour, baking powder and salt; mix well.
  • Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
  • Attach star template to cookie press. With press lying on its side, fill one side with half of white dough; fill other side with half of pink dough. Press dough onto ungreased cookie sheets, forming 4-inch strips. Bend tops of each strip to form cane shape. Repeat with remaining dough.
  • Bake at 375°F. for 4 to 7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Immediately sprinkle warm cookies with crushed candy.

Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 15 mg, Sugar 2 g

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