Candy Cane Twists
Makes about 4 dozen cookies
Preparation: 25 minutes
Baking: 11 minutes
Kids will enjoy making these cookies and leaving them for Santa—as much as Santa will enjoy receiving them.
If you like peppermint, increase the extract to 3/4 tsp (3 mL).
Preheat oven to 375 degrees F (190 degrees C)
Cookie sheet, ungreased
- 2-1/2 cups all-purpose flour 625 mL
- 1 tsp baking powder 5 mL
- 1 cup butter, softened 250 mL
- 3/4 cup granulated sugar 175 mL
- 1 egg
- 1/2 tsp peppermint extract 2 mL
- 1/2 tsp red food coloring 2 mL
- 1/4 cup crushed red and white peppermints 60 mL,
or candy canes, optional
1. On a sheet of waxed paper or in a bowl, combine flour and baking powder. Set aside.
2. In a large bowl, using an electric mixer on medium speed, beat butter, sugar, egg and peppermint extract until light and creamy, about 3 minutes. On low speed, gradually add flour mixture, beating until blended. Divide dough into halves. Add food coloring to 1 portion and, using your hands, knead until thoroughly mixed in. If using, knead crushed candies into other portion.
3. For each candy cane, roll 1 tsp (5 mL) of each kind of dough into a rope 5 inches (12.5 cm) long. Place 2 ropes side by side and twist together, then gently roll to meld. Place about 2 inches (5 cm) apart on cookie sheet. Curve one end to form handle of cane. Bake in preheated oven for 7 to 11 minutes or until light golden around edges. Cool for 5 minutes on sheet, then transfer to a rack and cool completely.
Use green food coloring, mints or candy canes that have green stripes on them.
Bake Something Great!:
400 Bars, Squares & Cookies
- by Jill Snider
- Robert Rose 2011
- 480 pages; Hardcover; 80 photos; $29.95 US
- ISBN: 0778802817
- ISBN-13: 9780778802815
- Recipe reprinted by permission.
This page created November 2011