Candy Cane Sugar Twist Cookies
Recipe
- Basic Dough
- 1 C. butter, softened
- 1 C. confectioner's sugar
- 1 egg
- 1 t. vanilla
- 1/2 t. peppermint extract
- 2 1/2 C. sifted flour
- 1/2 t. salt
- 1 t. baking soda
- 1 t. cream of tartar
- 2 T. of red food coloring (for Candy Cane Sugar cookies only)
- Directions
- Beat the butter and sugar together until light and fluffy.
Beat in the gg, vanilla and almond extract. Set aside.
- Mix the flour, salt, baking soda, and cream of tartar
together. Stir into the butter mixture.
- Divide the dough in half and add the red food coloring to
half the dough.
- Refrigerate dough for one hour.
- Take one teaspoon of each color of dough and roll out into 4
inch long strips.
- Lay the strips side by side and twist together to make a red
and white striped rope.
- Place the dough on an ungreased cookie sheet. Turn the end
into a curve to make the canes handle.
- Repeat this procedure to make 12 canes.
- Place one inch apart on baking sheet.
- Bake at 375° F. for 10 minutes.
- Cool on the cookie sheet for 10 minutes then transfer to a
rack to cool completely.
- VARIATIONS
White Chocolate and Candy Cane Cookies
Candy Cane Topping
- 1/2 C. crushed red and white peppermint candy
- 2 T. red colored sugar
Crush the peppermint candy in a heavy plastic
bag with a hammer or rolling pin. Mix in the red colored
sugar.