Christmas Candy Cane Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 Food coloring gel, red
  • 1 1/8 cup Granulated sugar
  • 1 tsp Peppermint extract
  • 1/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, real

• Desserts

  • 2 tbsp Peppermint candies

Found on homecookingmemories.com

Description

Directions

• In a large bowl, beat together butter, both sugars, both extracts, and egg on low, just until combined. Stir in flour, baking powder, and salt.
• Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.
• In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.
• Preheat oven to 350 degrees F.
• To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5 rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they wont unravel.
• Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture. <g class=gr_ gr_114 gr-alert gr_spell gr_run_anim ContextualSpelling id=114 data-gr-id=114>Movie</g> cookies to a wire rack to finish cooling.