Evening Edge
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DEL.ICIO.USCandy Cane Cookies
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At Christmastime my mother, sisters and I have often gotten together to bake cookies, and of all the different ones we’ve tried this one has been our favorite -- mainly because they are so much fun to make. Twisting up the two different colors of dough to make the candy canes is less fussy than rolling and cutting out cookies, sort of like playing with Play-Doh. The crushed peppermint adds extra sparkle, and they are as yummy as they are pretty.
-- Susan Puckett
Hands on time: 20 minutes Total time: 2 hours Serves: Makes 2 dozen
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
1 cup sifted confectioners’ sugar
1 egg
3/4 teaspoon peppermint flavoring
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar
Instructions:
Preheat oven to 375 degrees. Using a mixer with a paddle attachment, cream the butter, confectioners’ sugar, egg and flavorings until light. Combine the flour and salt and add to the creamed mixture in two stages until well-combined.
Divide the dough in half and color half with 1/2 teaspoon red food coloring. Shape dough halves into disks and wrap with plastic wrap; chill for at least 1 hour or until easy to handle.
Roll each color into strips until you have “ropes” that are about 1/2 inch in diameter. Place side by side, press together lightly and twist like a rope. Cut into 4- or 5-inch strips. Curve the top of each “cane” down to form a handle.
Place on ungreased cookie sheets about 1 1/2 inches apart. Bake 9 minutes.
Combine the crushed peppermint with the granulated sugar. While the cookies are still warm, remove from pan and sprinkle with candy and sugar mixture.
Divide the dough in half and color half with 1/2 teaspoon red food coloring. Shape dough halves into disks and wrap with plastic wrap; chill for at least 1 hour or until easy to handle.
Roll each color into strips until you have “ropes” that are about 1/2 inch in diameter. Place side by side, press together lightly and twist like a rope. Cut into 4- or 5-inch strips. Curve the top of each “cane” down to form a handle.
Place on ungreased cookie sheets about 1 1/2 inches apart. Bake 9 minutes.
Combine the crushed peppermint with the granulated sugar. While the cookies are still warm, remove from pan and sprinkle with candy and sugar mixture.
Nutrition:
Per serving: 173 calories (percent of calories from fat, 41), 2 grams protein, 24 grams carbohydrates, trace fiber, 8 grams fat (5 grams saturated), 20 milligrams cholesterol, 50 milligrams sodium.
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