Post by JJ Judkins on Sept 14, 2008 12:31:26 GMT -6
Candy Cane Cookies
Serving: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
3 1/2 cups flour
2 tsps baking powder
1/2 tsp salt
1 cup unsalted butter, (2 sticks), at room temperature
1 1/4 cups sugar
2 eggs
2 tsps vanilla extract
red food coloring
In a medium-size bowl, stir or whisk together the
flour, baking powder, and salt.
In a large bowl, cream the butter and sugar. Add the
eggs and vanilla and beat again. Gradually add the
flour mixture, blending well after each addition. Put
half the dough in another bowl and blend in just
enough red food coloring to make a deep pink. Flatten
each piece of dough into an inch-thick disk and wrap
it in plastic; refrigerate for 30 minutes.
Preheat the oven to 350° F; grease 1 or 2 baking
sheets. Dust your hands and a work surface with flour.
Roll a piece of the pink dough into a 1-inch-diameter
ball; roll a piece of the white dough into a
1-inch-diameter ball. Roll each ball into a rope about
6 inches long. Center the white rope over the pink one
and spiral them together from the middle to the ends.
Press the ends together lightly at each end. Transfer
the twist to the baking sheet and shape it into a
candy cane. Repeat this process with all the remaining
dough, leaving 1 1/2 inches between cookies. If the
dough becomes too soft to work with, chill it again.
Bake for 13 to 15 minutes, until very lightly browned
on the edges. The cookies will be a little soft on
top, but they become crisper as they cool. Let them
cool on the baking sheet for 2 minutes, then carefully
transfer to wire racks to finish cooling.
Makes about 3 1/2 dozen cookies.
Serving: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
3 1/2 cups flour
2 tsps baking powder
1/2 tsp salt
1 cup unsalted butter, (2 sticks), at room temperature
1 1/4 cups sugar
2 eggs
2 tsps vanilla extract
red food coloring
In a medium-size bowl, stir or whisk together the
flour, baking powder, and salt.
In a large bowl, cream the butter and sugar. Add the
eggs and vanilla and beat again. Gradually add the
flour mixture, blending well after each addition. Put
half the dough in another bowl and blend in just
enough red food coloring to make a deep pink. Flatten
each piece of dough into an inch-thick disk and wrap
it in plastic; refrigerate for 30 minutes.
Preheat the oven to 350° F; grease 1 or 2 baking
sheets. Dust your hands and a work surface with flour.
Roll a piece of the pink dough into a 1-inch-diameter
ball; roll a piece of the white dough into a
1-inch-diameter ball. Roll each ball into a rope about
6 inches long. Center the white rope over the pink one
and spiral them together from the middle to the ends.
Press the ends together lightly at each end. Transfer
the twist to the baking sheet and shape it into a
candy cane. Repeat this process with all the remaining
dough, leaving 1 1/2 inches between cookies. If the
dough becomes too soft to work with, chill it again.
Bake for 13 to 15 minutes, until very lightly browned
on the edges. The cookies will be a little soft on
top, but they become crisper as they cool. Let them
cool on the baking sheet for 2 minutes, then carefully
transfer to wire racks to finish cooling.
Makes about 3 1/2 dozen cookies.