Candy Cookies Food

CANDY COOKIES

Steps:

• Heat oven to 350°F.
• In medium bowl, stir butter, chocolate and powdered sugar with spoon. Stir in egg. Stir in flour, baking soda and salt. Cover and refrigerate dough at least 15 minutes but no longer than 30 minutes.
• Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
• Bake 7 to 9 minutes or until almost no indentation remains when touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Immediately top with candies (candies will melt slightly).

CANDY-CORN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
• Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
• Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
• Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.

CANDY BAR COOKIES!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream together the butter and the sugars until fluffy, beat in the eggs and vanilla. Add the flour with the baking powder and salt mixed inches Stir until blended. Fold in gently the chopped candy bars. If desired, add a cup of chopped almonds, walnuts, pecans or other nut.
• 3. Drop on a cookie sheet in the size you wish and bake until edges are browned nicely in the middle of the oven (ten minutes or less). Transfer to a cooling rack. From here they disappeared so I can't tell you shelf life but assume these will freeze nicely and ship well.

CANDY CANE COOKIES

Steps:

• Preheat oven to 350 F
• Cream together the butter, sugar, and egg. Add in both extracts and blend together.
• In another bowl, add flour, baking soda, and salt, stir dry ingredients together.
• Beat flour mixture into the wet ingredients, alternate adding in the milk.
• Finally, stir the crushed peppermint into the batter.
• At this point, you may separate the dough in half and color the dough with food dye if you want different colored dough.
• Roll the dough into 1 inch balls and roll the balls in a bowl of granulated sugar.
• Place on a ungreased baking sheet and bake for 8-10 minutes or until lightly golden brown.
• Pull the cookies out of the oven and let them cool on a baking rack for 2-3 minutes before pressing a Hershey's kiss into the top of the cookies.

SOFT & CHEWY COTTON CANDY COOKIES

Steps:

• Preheat the oven to 350 and line the cookie sheet with parchment paper and spray it lightly with nonstick spray.
• Place sugar and cream cheese in a large bowl.
• Pour warm butter over sugar and cream cheese and whisk until all smooth.
• Add egg, milk and vanilla, whisk well.
• Add flour, salt, baking soda, baking powder and cotton candy flavor packet. Mix with rubber spatula until completely combined. Don't be afraid to get in there and mix with your hands (just make sure your hands are clean)!
• Form 1-inch balls and lightly coat them in powder sugar.
• Place the cookies on the baking sheet about 2 inches apart.
• Bake for 9 to 11 minutes.

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.

ULTIMATE CANDY BAR COOKIES

Steps:

• Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

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.

20 EASY CHOCOLATE CANDIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chocolate candy in 30 minutes or less!

CANDY COOKIES

Steps:

• Beat butter and both sugars with an electric mixer until well blended.
• Add egg and vanilla and beat until fluffy.
• Mix in flour, salt, and baking soda.
• Stir in chopped candy.
• Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Spray a tablespoon measuring spoon with cooking spray and measure out a heaping tablespoon of dough for each cookie. You could also use an ice cream scoop if you have one the right size.
• Place dough in mounds, spaced 3 inches apart. Cookies will spread quite a bit.
• Bake for 12 minutes, or until golden brown.
• Let cool on pans a minute or two and then transfer to a wire rack.

CANDY CANE COOKIES

Steps:

• Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium speed, beat until light and fluffy, 2-3 minutes. Add the egg, vanilla and peppermint extract and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed.
• Remove half of the dough from the bowl and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour (or overnight).
• Place the red food coloring in the bowl with the remaining dough. Mix on low to incorporate the coloring into the dough fully (add more food coloring until you reach your desired shade of red). Remove the red dough from the bowl, knead it a few times on a clean surface to incorporate all of the coloring completely, and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour.
• Line 2 large baking sheets with parchment paper. Preheat the oven to 375°F.
• Unwrap both pieces of dough and pinch off 1/2-tablespoonful pieces of each color. With the palm of your hand, roll each dough ball on a clean surface into a 5-inch long rope. (It's best to roll all of the white dough in one spot on your counter, and all of the red dough in another spot, so that the white pieces don't pick up any red dough left on the surface.) Place the ropes side by side and twist, pinching the tops and bottoms to stick together. Carefully transfer to the sheet trays and form into a candy cane shape. Continue to roll, twist and form all of the cookies. (If the dough starts to get too sticky, or difficult to roll without breaking, re-wrap it in plastic wrap and pop it back in the fridge for 15 minutes to firm up again).
• Bakes the cookies 12 minutes, or just until the white dough looks lightly golden. If decorating with crushed candy canes, sprinkle as soon as they come out of the oven. Let cool completely on the baking sheets. Store in an air-tight container in a single layer, between sheets of parchment paper, for up to 1 week at room temperature.

CANDY COOKIE BARS

Steps:

• Preheat oven to 350 degrees F. and line a 9x9" baking pan with parchment paperand lightly grease. Set aside.
• In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar until well combined.
• Add egg and vanilla to the butter/sugar mixture and beat until combined.
• Add dry ingredients and beat until all the ingredients are thoroughly combined.
• Add chocolate chips and mix until evenly distributed.
• Press a little less than half of the dough into the bottom of your prepared baking pan, leaving about a ½ inch gap between the cookie dough and the side of the pan (it expands during baking)
• Place Reese's cups (or any other candy of your choosing) evenly spaced on top of the first layer of dough.
• Top with the remaining cookie dough, making sure to completely cover the candy on both the top and sides.
• Bake for 25-30 minutes, until the top is golden brown.
• Let the bars cool in the pan for 30 minutes. Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.

CANDY COOKIES

Steps:

• Cover a baking sheet with the foil and lightly coat with cooking spray. Roll out the cookie dough and cut out rounds. Use aspic cutters to cut out shapes within each circle. To make a hanging cookie, punch a hole in the top of each cookie with a chopstick. Place the cookies on the baking sheet and bake as directed. Halfway through the baking time, fill the holes with the crushed candy (do not overfill). Once thoroughly baked, repoke the hole at the top of the cookie. Cool, then thread with shoestring licorice or ribbon.

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 FLOSS RECIPE

Steps:

• In a large, heavy saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Stir until the sugar is melted.
• Clip on a candy thermometer, stop stirring, and heat to 160°C (320°F). Pour the molten liquid into a shallow heatproof container. Add the extract and food colouring (if using) and stir well.
• Line your work table with parchment. You might also want to spread parchment or old newspaper on the floor around the table to catch any stray bits of flying sugar.
• Dip your decapitated whisk into the sugar syrup and hold it over the pot to let the sugar drip back into container for a couple of seconds. Holding the whisk a foot (30 cm) above the parchment, swing the whisk back and forth so that thin strands of sugar fall on the paper. Repeat this a few more times until you have a nice nest of spun sugar.
• Poke a lollypop stick into the middle of the nest and gently shape the spun sugar around to create a candy floss ball.

SIMPLE GUMMY CANDIES

Steps:

• Gather the ingredients.
• Prepare the candy molds by making sure they are clean and dry. Spray them with a very light coating of nonstick cooking spray. Place the molds on a baking sheet.
• Combine the unflavored gelatin, flavored gelatin, and cold water in a small saucepan. Slowly whisk everything together until well combined and the gelatin has dissolved. Although you might feel tempted to mix vigorously, the less air you incorporate the better, so the gummies set without air bubbles.
• Place the saucepan on the stove over medium heat. Continue to whisk occasionally while the mixture heats up and becomes a liquid.
• Once the gummy mixture is fully liquid, remove the pan from the heat and pour the gelatin into a measuring cup or a similar container with a spout.
• Carefully fill each cavity of the mold with gelatin. Transfer the baking sheet with the candy molds to the refrigerator for at least 20 minutes so the gummy candies can fully set.
• Once the candies are set, remove the gummies by carefully pushing the sides of the candy away from the edges of the mold and toward the center, then pull them up and out of the molds.
• Enjoy.