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RECIPE AND PHOTO SUBMITTED BY Rosetta Sperring

Another Christmas cookie: “Candy Cane Cookies” This cookie has peppermint extract in them so they taste like a candy cane. These are the most reached for cookie on a cookie dish that kids love. Another recipe from Family Circle magazine 1973 issue. You can make them green and white, and you can sprinkle on crushed candy cane if you like. I drizzled them with icing but that’s optional. I also sprinkled on white sanding sugar that makes them sparkle. VISIT ROSETTA’S BLOG AT http://rosettassweettreats.wordpress.com/2011/12/24/candy-cane-cookies-2/

Candy Cane Cookies

3-1/4 cups sifted all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/2 cup butter (1 stick softened)

1-1/4 cups sugar

1 egg

1/3 teaspoon peppermint extract

1/4 cup milk

Red food colorin or paste

1. Sift flour, baking powder and salt in bowl.

2. Beat butter and sugar until fluffy in a large bowl. Beat in egg and peppermint extract. Stir in flour mixture alternately with milk.

3. Spoon half the dough onto a medium size bowl; tint pink with red food coloring. Leave the remaining dough plain.

4. Pinch off about a teasoppn of each dowugh and roll eack into a pencil thin strip about 5 inches long. Place the strips side by side, pressing ends togetehr and twist. Place on ungreased cookies sheet (I use parchment paper) about 1 inch apart, bending into a candy shape.

Bake 350 for 10 minutes until firm but not browned.

For the icing on top

3/4 cup powdered sugar

4-5 teaspoons water.

Chuck white sugar

 

 

Drizzle icing on top each cookie with a teaspoon. Just drizzle it on top. Sprinkle each cookie with the chunk white sugar and let dry on cookie sheets.

COMMENTS FROM TRIED AND TRUE RECIPES ON FACEBOOK GROUP

  • Rosetta Sperring These are time consuming, but worth the time you put in them. When you have a platter of cookies and these are put here and there on top, they look soooo pretty!
  • Alexandra Lim very pretty
  • Joanna Stringer Goff really looks festive!


Nancy Sousley I like to make these too. And bells. For my bells, I mold the sugar cookie type dough dough into a big loaf, then cut it in 3s, with one part bigger than the other two parts. The two smaller parts, I tint one red & the other green and mold them each into a loaf. The bigger one I leave plain, then wrap the plain dough around each small loaf, pinch it in to make a bell shape, slice and bake for 10 minutes. They come out red & white and green & white.

Judith Parady Rice I love these. That takes a lot of time right??Love the sugar sparkle!

 

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