CANDY CANE COOKIES
Provided by Food Network
Categories dessert
Time 1h10m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
- Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.
- Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.
COTTON CANDY COOKIES
This is an Adopted Recipe. As the reviews have stated, they really do not taste like cotton candy...more like an old fashion tea cookie. I don't really know why they are called cotton candy, but I can visualize these cooked in different colors of pastel and served on a platter, and they would indeed LOOK like cotton candy. These cookies are delicious!
Provided by Jellyqueen
Categories Dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Cream together the granulated sugar, powdered sugar, butter, and cooking oil.
- Beat in eggs and vanilla.
- Add dry ingredients, (the next four ingredients) and mix to incorporate.
- Roll dough into small balls about the size of a quarter.
- With a heavy bottomed crystal vase with a decorative bottom, or other cookie press, dip in sugar to coat well.
- Smash each ball of dough so they are spread out and flat.
- Leaving an imprint and sugar.
- Bake in a 375 degree oven for 10 minutes, until the edges just start to turn slightly brown.
- Do not bake too long.
- Cool on the baking sheet briefly then transfer to wire rack to cool the rest of the way.
Nutrition Facts : Calories 2307.5, Fat 108.2, SaturatedFat 38.2, Cholesterol 333.5, Sodium 2195.6, Carbohydrate 299.1, Fiber 7.2, Sugar 95.4, Protein 34.2
CANDY BAR COOKIES!
Yummy, soft cookies flavored with your favorite candy bar! Reeses Peanut butter cups, Snickers, Caramello! If you like toll house cookies, but wish they were a little softer, these are the ones for you! My daughter loved the Reese's Cups quartered into them. For folks with orthodontia or sensitive teeth, these are perfect!
Provided by shrrley
Categories Drop Cookies
Time 20m
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Cream together the butter and the sugars until fluffy, beat in the eggs and vanilla. Add the flour with the baking powder and salt mixed inches Stir until blended. Fold in gently the chopped candy bars. If desired, add a cup of chopped almonds, walnuts, pecans or other nut.
- 3. Drop on a cookie sheet in the size you wish and bake until edges are browned nicely in the middle of the oven (ten minutes or less). Transfer to a cooling rack. From here they disappeared so I can't tell you shelf life but assume these will freeze nicely and ship well.
Nutrition Facts : Calories 345.1, Fat 16.4, SaturatedFat 10, Cholesterol 75.9, Sodium 350.6, Carbohydrate 46, Fiber 0.7, Sugar 25.9, Protein 3.9
ULTIMATE CANDY BAR COOKIES
I created these after Halloween, when I had way too much candy left over. You can make them with any mini chocolate candy, but if you use peanut butter cups, throw them in the freezer just before unwrapping so the chocolate won't stick to the paper. -Tara John, Plymouth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CANDY COOKIES
Provided by Food Network
Number Of Ingredients 7
Steps:
- Cover a baking sheet with the foil and lightly coat with cooking spray. Roll out the cookie dough and cut out rounds. Use aspic cutters to cut out shapes within each circle. To make a hanging cookie, punch a hole in the top of each cookie with a chopstick. Place the cookies on the baking sheet and bake as directed. Halfway through the baking time, fill the holes with the crushed candy (do not overfill). Once thoroughly baked, repoke the hole at the top of the cookie. Cool, then thread with shoestring licorice or ribbon.
CANDY CANE COOKIES
Keep the kids busy during the Christmas holidays by making these festive candy cane cookies using a mixture of red and green food colourings
Provided by Liberty Mendez
Categories Snack
Time 44m
Yield Makes 12 large cookies
Number Of Ingredients 6
Steps:
- Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with non-stick baking parchment. Beat the butter and sugar together in a large bowl using a wooden spoon or in a stand mixer until soft, pale and fluffy, scraping down the sides of the bowl as you go.
- Tip in the flour, milk, vanilla bean paste and a pinch of salt, and mix everything together using a wooden spoon until you have a dough. Divide the dough into two pieces, and set one half aside. Divide that piece in half again. Colour one half with red food colouring gel and the other with green. They must be a dark, intense shade because they will lighten slightly as they bake.
- Roll golf-ball-sized pieces of the plain dough into 15 x 1cm sausages between your palms, then repeat with the red and green doughs. On a work surface, lay a plain dough sausage parallel to a red or green one. Join the bottoms together, then lightly twist along the length. Do this gently - don't be tempted to press them together or the colours may meld. One by one, carefully lift each twist of dough, place on one of the prepared trays and curl at the top to form a hooked candy cane. Repeat until all the dough is used (you should have about 12 canes), spacing them apart by about 5cm.
- Bake for 12-14 mins until set and slightly golden. Leave to cool slightly on the trays before transferring to wire racks to cool completely. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 238 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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