Peppermint Candy Cane Cookies Food

PEPPERMINT CANDY CANE COOKIES

Steps:

• In a large bowl, beat the cookie dough, flour and extract until smooth. Divide dough in half; mix food coloring into one portion. , Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1 teaspoon of red dough into a 6-in. rope. Place ropes side by side; press together lightly and twist. , Place on an ungreased baking sheet; curve top of cookie to form handle of cane. Repeat with remaining dough, placing cookies 2 in. apart on baking sheets. , Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

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

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.

PEPPERMINT CANDY DOUBLE-CHOCOLATE COOKIES

Steps:

• Line 2 baking sheets with parchment.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

PEPPERMINT-CANDY SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, and salt.
• With a mixer on medium speed, beat butter with granulated sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate dough until firm, about 1 hour.
• Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet. Transfer to a shallow bowl and mix with sanding sugar.
• Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones. Roll in crushed-candy mixture to coat. Arrange 2 inches apart on parchment-lined baking sheets.
• Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones. Let cool completely on sheets on wire racks. (Break off any bits of melted candy from edges of cookies, if necessary.) Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

PEPPERMINT HOLIDAY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
• Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 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.

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:

• 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.