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Giant Candy Cane Cookies
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
In a large bowl, beat butter and sugar until light and fluffy.
Beat in milk, egg, vanilla extract, and peppermint extract.
Stir in flour, baking powder and salt until well blended.
Divide dough in half. Knead food color into one half of dough. Wrap each half in plastic wrap and refrigerate until firm, about 1 hour.
Heat oven to 350 degrees F.
On floured surface, roll a heaping tablespoonful of tinted dough into a 12-inch long rope.
Repeat with a heaping tablespoonful of plain dough.
Place the two ropes side by side; twist together, lightly pressing ends together.
Place on ungreased baking sheet; curve one end of dough to form handle of cane. Repeat with remaining dough.
Bake for 10 to 12 minutes or until very lightly browned.
Cool cookies completely on wire racks.
Yield: 12 cookies
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