Mint Candy Cane Cookies Food

PEPPERMINT CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.

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

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 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.

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 oven to 375 degrees.
• Mix the crushed peppermint candy and granulated sugar together and set aside.
• Mix shortening, sugar, egg and flavorings together.
• Add flour and salt and mix.
• Divide dough in half.
• Add food coloring to one half and mix well.
• Make one cookie at a time by: Rolling a 4" strip (use about 1 tsp of dough) from each color.
• Place strips side-by-side, press lightly together and twist like a rope.
• Place on ungreased baking sheet.
• Curve top down to form handle of the cane.
• Bake about 9 minutes.
• Remove from baking sheet.
• While still warm sprinkle with the candy/sugar mixture.

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:

• Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
• Heat oven to 375°F.
• Stir together peppermint candy and 2 tablespoon sugar; set aside.
• For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
• Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

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).