Thursday, December 16, 2010

Christmas Cookie Swap Recipe: Candy Cane Cookies

Photo from Family Fun Magazine

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. peppermint extract
  • 1/2 tsp. vanilla extract
  • 2 1/4 cups all-purpose flour
  • Red food coloring
  1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.
  2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.
  3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown.
    Makes about 25.

    Here is our recipe that we made for the cookie swap.  I can't seem to get things in order right now. These cookies were a hit - with all ages!!!!!  Thank you, Family Fun!

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