Candy Cane Cookies III
Recipe Ingredients:
| 1 | cup | sugar |
| 1 | cup | butter or margarine, softened |
| 1/2 | cup | milk |
| 1 | tsp | vanilla |
| 1 | tsp | almond extract |
| 1 | egg | |
| 3 1/2 | cup | all purpose flour |
| 1 | tsp | baking powder |
| 2 | Tbsp | finely crushed peppermint candies |
| 2 | Tbsp | sugar (for coating) |
| 1/2 | tsp | red food coloring |
Recipe Instructions:
| 1. | Preheat oven to 375F. Mix ingredients together to make a dough. Divide dough into halves. Add 1/2 teaspoon red food coloring to one half of the dough. |
| 2. | For each candy cane, shape one teaspoon of dough from each half (colored and not colored), into four inch ropes by rolling the dough back and forth on a floured surface. Place one red and one white rope side by side: press together lightly and twist. |
| 3. | Place on an ungreased cookie sheet. Curve the top of the cookie down to form the handle of the cane. Bake until set and very light brown, 9-12 minutes. Mix 2 tablespoons finely crushed peppermint candies and 2 tablespoons sugar together and sprinkle immediately over hot, baked cookies. Makes 4 1/2 dozen. |
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