Candy Cane Cookies
This is a yummy cookie recipe that looks so pretty on a plate of cookies. I love to serve this at Christmas teas.
1 ¼ Cup Sugar
1 Cup Butter
1 egg
½ Cup Milk
1 tsp Vanilla
1 tsp Peppermint Extract
3 ½ Cup Flour
1 tsp Baking Powder
¼ tsp Salt
½ tsp Red Food Color (plus more to the color you desire)
Cream together sugar and butter. Add egg, then milk, vanilla, and peppermint extract. Stir in flour, baking powder and salt. Divide dough in half.
Stir food color into one half. Cover and refrigerate at least 4 hours. Preheat oven to 375 º F. For each candy cane, shape one rounded tsp dough from each half into 4-inch rope by rolling back and forth on clean surface. (Don’t use flour or it won’t stick to the other half) Place one red and white rope side by side; press together lightly and twist.
Place on prepared cookie sheet; curve top of cookie down to form handle of cane. Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack and cool completely.
This is a yummy cookie recipe that looks so pretty on a plate of cookies. I love to serve this at Christmas teas.
1 ¼ Cup Sugar
1 Cup Butter
1 egg
½ Cup Milk
1 tsp Vanilla
1 tsp Peppermint Extract
3 ½ Cup Flour
1 tsp Baking Powder
¼ tsp Salt
½ tsp Red Food Color (plus more to the color you desire)
Cream together sugar and butter. Add egg, then milk, vanilla, and peppermint extract. Stir in flour, baking powder and salt. Divide dough in half.
Stir food color into one half. Cover and refrigerate at least 4 hours. Preheat oven to 375 º F. For each candy cane, shape one rounded tsp dough from each half into 4-inch rope by rolling back and forth on clean surface. (Don’t use flour or it won’t stick to the other half) Place one red and white rope side by side; press together lightly and twist.
Place on prepared cookie sheet; curve top of cookie down to form handle of cane. Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack and cool completely.
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