Crushed Candy Cane Cookies Food

CHOCOLATE CANDY CANE COOKIES

Steps:

• Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
• While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
• Preheat the oven to 375 degrees F.
• Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
• Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
• Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.

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:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.

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.

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.

CRUSHED CANDY CANE COOKIES!!

Steps:

• Directions:Prep Time: 10 mins.
• Total Time: 23 mins.
• 1 Preheat oven to 350. 2 Beat together the butter, shortening, white sugar, and brown sugar. 3 Beat in the eggs, and vanilla extract. 4 Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture. 5 Beat well. 6 Stir in the crushed candy canes. 7 Drop onto lightly greased cookie sheets by tsps; keeping 2" apart. 8 Bake at 350 for 11-13 minutes or until lightly golden brown around edges.

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.

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.