CANDY CANE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 30 cookies
Number Of Ingredients 8
Steps:
- Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and peppermint extract. Reduce the mixer speed to low and beat in the flour until incorporated. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight.
- Line 2 baking sheets with parchment paper. Spread some red sanding sugar and superfine sugar on separate plates. Gently roll heaping teaspoonfuls of dough into short logs with your hands. One at a time, roll half of the logs in red sanding sugar to form 4-inch strands. Repeat with the remaining logs and superfine sugar. Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes. Refrigerate until firm, about 15 minutes. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes. Let cool completely on the baking sheets.
CANDY CANE COOKIES
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
CANDY CANE COOKIES I
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
- Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
- Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g
CANDY CANE COOKIES
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
CANDY CANE COOKIES
I don't know where this one came from but my high school cooking class. This was one of the cookies we made for the Christmas Dinner they had on the last day of school.
Provided by tasb395
Categories Dessert
Time 22m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Cream together butter and sugar until smooth.
- Beat in egg, vanilla and peppermint extract.
- Stir together flour, baking powder and salt.
- Alternately with milk add dry ingredients to creamed butter mixture. 3 dry, 2 milk. Until smooth and pliable.
- Divide in 1/2; blend food coloring into 1/2.
- Cover and chill for 4 hours or firm.
- Cut each into 48 pieces.
- With hands, gently roll one piece of each color into 4 inch rope. Place side by side and twist together.
- Put on cookie sheet, form a cane.
- Bake at 375 F for 12-15 minutes.
- Hints: Gently squish the ropes together and onto the cookie sheet, that way they stay together and don't unravel. Since I make 8 dozen each year, I make 2 batches of dough and add the food coloring to the milk of one dough, that way I don't have to over work the dough trying to get the color evenly mixed inches.
CANDY CANE COOKIES
Make and share this Candy Cane Cookies recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 24m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees.
- Mix the crushed peppermint candy and granulated sugar together and set aside.
- Mix shortening, sugar, egg and flavorings together.
- Add flour and salt and mix.
- Divide dough in half.
- Add food coloring to one half and mix well.
- Make one cookie at a time by: Rolling a 4" strip (use about 1 tsp of dough) from each color.
- Place strips side-by-side, press lightly together and twist like a rope.
- Place on ungreased baking sheet.
- Curve top down to form handle of the cane.
- Bake about 9 minutes.
- Remove from baking sheet.
- While still warm sprinkle with the candy/sugar mixture.
VERY EASY CANDY CANE COOKIES
This recipe came from Quick Cooking (one of the best magazines Reiman Publishing came out with next to Taste of Home and all the others!). When you're doing massive quantities of cookies, any short-cut is appreciated. This recipe uses refrigerated cookie dough. And really, who's gonna know? Just spruce it up a bit and keep your mouth shut and take 100 % of the credit. (You could make your own sugar cookie dough too if you desire...either way, these are beautiful on a holiday tray!)
Provided by Redneck Epicurean
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- In a large mixing bowl, beat the cookie dough, flour and extract until smooth. Divide the dough in half and mix the food coloring in to one portion.
- Shape 1 teaspoon of each color dough into 6 inch ropes. Place the ropes side by side, press together, and lightly twist.
- Place on an ungreased baking sheet; curve into a candy cane shape. Repeat with remaining dough, placing cookies 2 inches apart on the baking sheets.
- Bake at 350 degrees for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.
Nutrition Facts : Calories 401.9, Fat 17.7, SaturatedFat 4.5, Cholesterol 24.7, Sodium 359.8, Carbohydrate 56.3, Fiber 0.8, Sugar 18.5, Protein 4.4
CANDY CANE SUGAR COOKIES RECIPE BY TASTY
These pretty marbled cookies feature a red peppermint-flavored dough swirled with classic sugar dough for a cookie reminiscent of candy canes and peppermint candies. A roll in granulated sugar before baking gives the cookies a sparkly finish, perfect for a festive celebration.
Provided by Danielle DeLott
Categories Desserts
Yield 18 cookies
Number Of Ingredients 11
Steps:
- Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2-3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
- Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
- Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
- Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
- Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12-14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 22 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
CANDY CANE COOKIES III
Steps:
- In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.
Nutrition Facts : Calories 89.8 calories, Carbohydrate 12.9 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 70.6 mg, Sugar 7 g
More about "candy cane cookies ii recipes"
CANDY CANE COOKIES: WE SHOW YOU HOW TO MAKE THEM …
From tasteofhome.com
CANDY CANE COOKIES THAT MELT IN YOUR MOUTH - THE …
From thefarmersdaughterbakes.com
CANDY CANE COOKIES - TWO SISTERS
From twosisterscrafting.com
CANDY CANE COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
CHOCOLATE CANDY CANE SANDWICH COOKIES - FOOD NETWORK
From foodnetwork.ca
CANDY CANE COOKIES - BEST DESSERTS
From bestdesserts.com
17+ CANDY CANE THEMED COOKIES AND DESSERTS - INTO THE COOKIE JAR
From intothecookiejar.com
CANDY CANE COOKIES | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
COOKIES II RECIPE FOOD COOKIES II RECIPE FOOD CANDY CANE COOKIES …
From russian.neurezept.com
CANDY CANE COOKIES - AHEAD OF THYME
From aheadofthyme.com
CANDY CANE COOKIES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
CANDY CANE COOKIES - RETRO RECIPE BOX
From retrorecipebox.com
CANDY CANE COOKIES - NO EGGS COOKIE DOUGH - PLAYFUL COOKING
From playfulcooking.com
CANDY CANE COOKIES II - ANTIPASTI RECIPES
From fooddiez.com
EASY CANDY CANE COOKIES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CANDY CANE COOKIES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
CANDY CANE COOKIES | RICARDO
From ricardocuisine.com
CANDY CANE COOKIES - EATS DELIGHTFUL
From eatsdelightful.com
CANDY CANE COOKIES RECIPE + VIDEO - PINT SIZED BAKER
From pintsizedbaker.com
CANDY CANE COOKIES - CLEVERLY SIMPLE
From cleverlysimple.com
CANDY CANE COOKIES RECIPE - FOOD.COM
From food.com
CANDY CANE COOKIES RECIPE - FOOD.COM
From food.com
HOW TO MAKE CANDY CANE COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
CANDY CANE COOKIES ALLRECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CANDY CANE COOKIE TWISTS | FOODLAND
From foodland.ca
CANDY CANE COOKIES II - REVIEW BY LSBUI - ALLRECIPES.COM
CANDY CANE COOKIES • LOVE FROM THE OVEN
From lovefromtheoven.com
CANDY CANE COOKIES - JUST A TASTE
From justataste.com
CANDY CANE COOKIES II - REVIEW BY LORIMD - ALLRECIPES.COM
From allrecipes.com
CANDY CANE COOKIES (CRUMBL COPYCAT) - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CANDY CANE COOKIES - PREPPY KITCHEN
From preppykitchen.com
CANDY CANE COOKIES - A BEAUTIFUL MESS
From abeautifulmess.com
CANDY CANE COOKIES - THE BAKERMAMA
From thebakermama.com
CANDY CANE COOKIES II RECIPE - FOOD NEWS
From foodnewsnews.com
CANDY CANE COOKIES - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
EASY CANDY CANE COOKIES RECIPE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
4-INGREDIENT CANDY CANE COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
CANDY CANE COOKIES | CANADIAN LIVING
From canadianliving.com
You'll also love