Candy Cane Butter Cookies Food

CLASSIC CANDY CANE BUTTER COOKIES

Steps:

• In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and vanilla; gradually beat in flour. Divide dough in half; mix food coloring into 1 half. Roll each dough portion into a 6-in. square. Wrap each in plastic; refrigerate at least 1 hour or overnight., Preheat oven to 350°. Cut each dough into 36 squares. Working with a quarter of the dough at a time, keep remaining dough refrigerated. Roll 1 piece of plain dough into a 6-in. rope; roll 1 piece of red dough into a 6-in. rope. Place ropes side by side. Lift left rope over the right; repeat to form a twist. Repeat with remaining dough. Curving top of each twist to form hook of cane, place 1 in. apart on parchment-lined baking sheets., Bake 7-9 minutes or until set. Cool on pans 3 minutes. Remove to wire racks to cool.

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:

• Cream together butter and sugar until smooth.
• Beat in egg, vanilla and peppermint extract.
• Stir together flour, baking powder and salt.
• Alternately with milk add dry ingredients to creamed butter mixture. 3 dry, 2 milk. Until smooth and pliable.
• Divide in 1/2; blend food coloring into 1/2.
• Cover and chill for 4 hours or firm.
• Cut each into 48 pieces.
• With hands, gently roll one piece of each color into 4 inch rope. Place side by side and twist together.
• Put on cookie sheet, form a cane.
• Bake at 375 F for 12-15 minutes.
• Hints: Gently squish the ropes together and onto the cookie sheet, that way they stay together and don't unravel. Since I make 8 dozen each year, I make 2 batches of dough and add the food coloring to the milk of one dough, that way I don't have to over work the dough trying to get the color evenly mixed inches.

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.

CANDY CANE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl sift flour, baking powder, baking soda and salt together. Set aside.
• Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated.
• Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout.
• Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes.
• Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!

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:

• Heat oven to 375°.
• Mix thoroughly butter, shortening, powdered sugar, egg and flavorings.
• Blend in flour and salt.
• Divide dough in half; blend in red food coloring into one half.
• Shape one teaspoon dough from each half into 4 inch rope.
• For smooth, even ropes, roll them back and forth on lightly floured board.
• Place ropes side-by-side.
• Press together lightly and twist.
• Complete cookies one at a time.
• Place on ungreased baking sheet.
• Curve top down to from handle of cane.
• Bake about 9 minutes or until set and very light brown.
• Mix crushed candy and granulated sugar.
• Immediately sprinkle warm cookies with candy mixture; remove from baking sheet.

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.

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).