Christmas Recipes
Giant Candy Cane Cookies
Yield: 12 cookies
Ingredients
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 1/3 cup milk
- 1 egg
- 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
Instructions
- 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.