Cream Cheese Candy Cane Cookies Food

CANDY CANE COOKIES

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

CREAM CHEESE CANDY CANE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix butter, cream cheese and egg. Add cake mix, mix until well blended. Divide dough in half. Add food coloring to half of dough.
• For each cookie, measure 1 tsp white dough and 1 tsp red dough. Roll out each into 4 inch ropes. Place ropes side by side. Lightly roll together; twist. Place 2 inches apart on ungreased cookie sheet. Shape each to resemble candy cane.
• Bake at 350 degrees for 7 to 9 minutes or just until edges are golden brown. Immediately remove from cookie sheets.

CREAM CHEESE CANDY CANE COOKIES- PILLSBURY

Steps:

• Preheat oven to 350.
• In large bowl, combine butter, cream cheese, egg; blend well.
• Add cake mix; mix until well blended.
• Divide dough in half.
• Add coloring to half of dough; blend well for even red color.
• For each cookie, measure 1 teaspoon white and 1 teaspoon red dough.
• Roll out each into 4 inch ropes.
• Place ropes side by side.
• Lightly roll together; twist.
• Place 2 inches apart on ungreased cookie sheet; shape each to resemble a candy cane.
• Bake at 350 for 7 to 9 minutes.
• Immediately remove from cookie sheets.

CANDY CANE COOKIES

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

CHOCOLATE CANDY CANE COOKIES

Steps:

• Cream the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in melted chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour., Divide dough into 48 pieces; shape each into a 3-in. rope. Place 2 in. apart on greased baking sheets; curve the top of each cookie to form the handle of a candy cane. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely., Melt white chocolate in a microwave; stir until smooth. Drizzle over cookies and sprinkle with candies. Let stand until set.

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 SUGAR COOKIES RECIPE BY TASTY

Steps:

• Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2-3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
• Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
• Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
• Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
• Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12-14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
• Enjoy!

CREAM CHEESE COOKIES

Steps:

• Preheat oven to 325 degrees F Lightly grease cookie sheets.
• In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
• Beat in egg yolk and vanilla.
• Stir in flour until well blended.
• Drop dough by spoonfuls onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center.
• Bake for 15 minutes in preheated oven.
• Cookies should be pale.

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 CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
• Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
• Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
• Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

CHOCOLATE CANDY CANE COOKIES

Steps:

• For cookies:
• Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
• For filling:
• Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
• Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

CANDY CANE COOKIES - SANDRA LEE

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls.
• Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
• To second bowl of uncolored dough, add peppermint extract and knead together.
• On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long.
• For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

CHOCOLATE AND CANDY CANE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
• Sift together flour, cocoa powder, baking soda, and salt into a bowl.
• Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
• Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
• Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
• Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

CANDY CANE COOKIES III

Steps:

• In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.