Candy Cane Christmas Butter Cookies Food

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).

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 RECIPE

Steps:

• In a large bowl, beat together butter, both sugars, both extracts, and egg on low, just until combined. Stir in flour, baking powder, and salt.
• Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.
• In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.
• Preheat oven to 350 degrees F.
• To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5″ rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they won't unravel.
• Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture.
• Move cookies to a wire rack to finish cooling.

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.

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.

BUTTERY PEPPERMINT COOKIES

Steps:

• Kick the tires and light the fires to 375 degrees.
• Cream together your butter and sugar until it's light and fluffy.
• Add in the egg and vanilla, mixing thoroughly.
• Beat in the flour, baking soda and salt.
• When that is done, mix in the crushed candy cane.
• Prepare parchment paper lined cookie sheets.
• Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet.
• Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
• Bake at 375 for 9-11 minutes, until golden brown.
• Cool on the sheets completely.

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:

• Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with non-stick baking parchment. Beat the butter and sugar together in a large bowl using a wooden spoon or in a stand mixer until soft, pale and fluffy, scraping down the sides of the bowl as you go.
• Tip in the flour, milk, vanilla bean paste and a pinch of salt, and mix everything together using a wooden spoon until you have a dough. Divide the dough into two pieces, and set one half aside. Divide that piece in half again. Colour one half with red food colouring gel and the other with green. They must be a dark, intense shade because they will lighten slightly as they bake.
• Roll golf-ball-sized pieces of the plain dough into 15 x 1cm sausages between your palms, then repeat with the red and green doughs. On a work surface, lay a plain dough sausage parallel to a red or green one. Join the bottoms together, then lightly twist along the length. Do this gently - don't be tempted to press them together or the colours may meld. One by one, carefully lift each twist of dough, place on one of the prepared trays and curl at the top to form a hooked candy cane. Repeat until all the dough is used (you should have about 12 canes), spacing them apart by about 5cm.
• Bake for 12-14 mins until set and slightly golden. Leave to cool slightly on the trays before transferring to wire racks to cool completely. Will keep in an airtight container for up to three days.

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

Steps:

• In a medium bowl, sift together the flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
• Turn the mixer off. Add the flour and then beat just until combined.
• Remove the dough and divide it in half. Shape one piece of the dough into a square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the candy cane cookies.)
• Return the remaining dough to the stand mixer bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove the dough, shape it into a square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies).
• Refrigerate both pieces of the dough for 30 minutes.
• Line two baking sheets with parchment paper. Lightly flour your work surface.
• Divide each piece of dough into 18 pieces. Roll each piece into a ball, then roll each ball into an 8-inch rope. Twist one white and one red rope together. Transfer the cookie onto the baking sheet then bend the top slightly to form the candy cane shape. If desired, trim the edges of the candy canes. Repeat with the remaining balls of dough, re-flouring your work surface as needed. (See Kelly's Note.)
• Place the baking sheets in the freezer for 20 minutes or in the fridge for 30 minutes.
• Preheat the oven to 350ºF.
• Bake the cookies for 10 to 12 minutes until pale golden, and then transfer them to a wrack to cool completely.