Candy Cane Cookies

By Grammie926

Hooked on traditional holiday baking? It's a twist to make these fun peppermint cookies!


To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.


Nutrition Information:
1 Serving (1 Serving)

Calories 85
(Calories from Fat 35 ),

Total Fat 4 g
(Saturated Fat 2 g,
Cholesterol 15 mg;
Sodium 45 mg;
Total Carbohydrate 11 g
(Dietary Fiber 0g,
Protein 1 g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 2.00%;

Exchanges:

1 Fruit;
1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.
© 2011 ®/TM General Mills All Rights Reserved

Ingredients

• 1 cup sugar
• 1 cup butter or margarine, softened
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 teaspoon peppermint extract
• 1 egg
• 3 1/2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon red food color
• 2 tablespoons finely crushed peppermint candies
• 2 tablespoons sugar

Preparation

Step 1

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 375ºF.
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.